Full text of "Mrs. Putnam's receipt book, and young housekeeper's assistant"

See other formats

Google

This is a digital copy of a book lhal w;ls preserved for general ions on library shelves before il was carefully scanned by Google as pari of a project

to make the world's books discoverable online.

Il has survived long enough for the copyright to expire and the book to enter the public domain. A public domain book is one thai was never subject

to copy right or whose legal copyright term has expired. Whether a book is in the public domain may vary country to country. Public domain books

are our gateways to the past, representing a wealth of history, culture and knowledge that's often dillicull lo discover.

Marks, notations and other marginalia present in the original volume will appear in this file - a reminder of this book's long journey from the

publisher lo a library and linally lo you.

Usage guidelines

Google is proud lo partner with libraries lo digili/e public domain materials and make them widely accessible. Public domain books belong to the
public and we are merely their custodians. Nevertheless, this work is expensive, so in order lo keep providing this resource, we have taken steps to
prevent abuse by commercial panics, including placing Icchnical restrictions on automated querying.
We also ask that you:

+ Make n on -commercial use of the files We designed Google Book Search for use by individuals, and we request thai you use these files for
personal, non -commercial purposes.

+ Refrain from automated querying Do not send automated queries of any sort lo Google's system: If you are conducting research on machine
translation, optical character recognition or other areas where access to a large amount of text is helpful, please contact us. We encourage the
use of public domain materials for these purposes and may be able to help.

+ Maintain attribution The Google "watermark" you see on each lile is essential for informing people about this project and helping them find
additional materials through Google Book Search. Please do not remove it.

+ Keep it legal Whatever your use. remember that you are responsible for ensuring that what you are doing is legal. Do not assume that just
because we believe a book is in the public domain for users in the United States, that the work is also in the public domain for users in other

countries. Whether a book is slill in copyright varies from country lo country, and we can'l offer guidance on whether any specific use of
any specific book is allowed. Please do not assume that a book's appearance in Google Book Search means it can be used in any manner
anywhere in the world. Copyright infringement liability can be quite severe.

About Google Book Search

Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers
discover the world's books while helping authors and publishers reach new audiences. You can search through I lie lull lexl of 1 1 us book on I lie web
al |_-.:. :.-.-:: / / books . qooqle . com/|

5 - r. i^

'S.

JJ.

\^t!jf

am.

\0 ' \

* -

csjjLiarvo .

Cook Books.— We believe most devoutly in this
class of literature, and feel in duty bound to buy
every one that issues from a practical housekeeper.
There are ten or fifteen cook nooks in our kitchen
library, and all of them are used at one time or
another. Amonf these most frequently consulted
are Jennie June's, Mrs. Putnam's, Marion Harland's
Miss Beecher's, and the Philosophy of Housekeeping.
All these works are from the pen of women who
know bow with their own hands to make the best
of bread, pies, cake, preserves and delicacies, and
are now or nave been accustomed to doing it as a
regular thing. " Housekeeperi" will get her money's
worth in any one of- the works named, t" Mrs. Ran-
dolph's Virginia Housewife," is probably out of
print, as we nave tried in vain to procure a copy.
The recipes in that book are unsurpassed, and trust-
worthy in every particular.

FoftYfaU-.

bcK

S'/^U^.^. P l ^ a LUuL< , *

y <*- <- y <s^ y //J £^y„ erf S^y/^ L

^^U,i^ , J A /^ - f/^^ erf* Jlt^^U^. / '/

# *

.x c*wi J9-^tULi *~j '%~<-£^>-4-l e+~*/ u-J- *~Jc-
$-£. tfc^tt i^~. e^*^ y-&-^. ^^*^ff <% S^*—**

/ — ,

~^jx^-tL tti^. yf^Lc <_^^S «i*_*>-A

('•

*■■

MRS. PUTNAM'S

RECEIPT BOOK,

AND

YOUNG HOUSEKEEPER'S ASSISTANT.

HEW AND ENLARGED EDITION.

NEW YORK:
SHELDON AND COMPANY,

498 & 500 BROADWAY.
* J869.

*•'

i •

; />/ WclS^k^^ 'of/St \L*.A^L <iuc/

' • • :

) i

, :\

.festered, according to Act of Congress, in the year 1819, b^

\
MRS. K. r^MAM,

Tii the Clerk's Office of the District Court for the District 1 of Massachusetts.

Entered, according to Act of Congress, in the year 1SG7* by

MRS. E. m^NAM,

Id the Clerk's Office of the District Court for the district of Massachusetts,

k .

This little book is the result' of townty years' experience,
on the part of the authot in ' housekeeping. The receipts!
whicli it contains were, in ^reat part, ^i^inally written down
for tier own convenience ; others from time to time have bean
a<^Jed, with the hope that they might be of service to * her .
daughters. 'She has been led to suppose that they might be .
made useful to others also'; and for this reason, with the
advice and encouragement of those on whom she ought to .rely,
they are now published. . \ ' '

Without comparing this book with any other works of &
similar character, it is thought that it proposes the three fol- %
lowing characteristics :

1. It contains no receipt which the author has not herself
tyed and proved, experimentally, to be good.

2. It contains a sufficient number of receipts to meet all
• the ordinary wants of a family. ' * .
, 3. A third object kept constantly in view has 'been ip prp-

• vide receipts which will enable one to furnish a table hand-
somely, at the smallest expense.
t Great attention has been given to the last point. "Few per*

sons are aware what a difference the mode ot cooking makes \
in the cost of a year's housekeeping. Without any increase
of expenditure, one person, by means of good receipts skil-
fully used, and by a tasteful arrangement of the table, will

XV PREFACE.

make a feast out of the articles of food which would have
hardly sufficed another for the most indifferent meal. There
are housekeepers whose table, notwithstanding great extrava-
gance, is always disorderly and uninviting. They do not
know how to make use of tneir materials, and they never get
beyoad a coarse, uninviting abundance. There are others
who, with the cheapest materials and with very limited means,
through good taste, good judgment, and good cooking, have
always a table richly aJd handsomely furnished.

In this, and in other respects,; the intention has been to
prepare a work for practical use^ One of the greatest con-
veniences to a young housekeeper is a Cook Book, on the
excellence of whose directions she may rely ; while few things
embarrass her more than one which is filled, not with a selec-
tion, but with an indiscriminate collection, of receipts, good,
bad, and indifferent, brought together hap-hazard, without any
reference to their real value. . This book has at least the
negative merit of containing nothing inserted merely to swell
the size of the volume ; and it is believed that it may claim
the positive merit of containing good and economical rules,
sufficient to meet any wants which are likely to occur in the
common round of a housekeeper's life.

PREFACE

TO THE IMPKOVED EDITION.

Eight years have elapsed since. I published the
Grst edition of this volume of receipts. Encaur-
aged by the very favorable reception it met with,
and having been frequently solicited to enlarge it,
I have added largely to the number and variety of
the receipts, and have changed such as a longer
experience showed to be susceptible of improve-
ment. For the purpose of aiding young house-
keepers, a few bills of fare have been given ; also,
some suggestions with regard to furnishing the
kitchen, and other domestic matters.

Trusting that this work may meet the approba-
tion of housekeepers, I respectfully submit it tc
their candid consideration.

THE AUTHOR.

INDEX.

PLAIN BREAD AtfD CAK&

PAGE
. 4
, 1

Biscuit,

jsroaci, » ••••%<••■««
Bread Orid die-Cakes with Wa-
ter, . 8

Bread Griddle Cakes with Milk, 9

Breakfast Cake, *......

Brown Bread, ........ 3

Brown or White Bread Brewis, 10

Buckwheat Cakes, ...... 6

Corn Bread, .,..«..• 4

Corn Cake, ......... 5

Corn Meal Cakes, . ' 6

Corn Meal Cup-Cake, . » . . 6

Crumpets, «••• 9

Dinner Bolls, 4

Flannel Cakes, . . . . . 7

PAOt

Graham Bread, ,
Muffins, • • • • *
Rice Cakes, • • • ,
Rice Waffles, . . ,
Rye Drop-Cakes, ,
Rye Cakes, • • . ,
Short Biscuit, • • .
Soda Biscuit, • • ■
Soda Cake, . . . <
Soda Griddle-Cakes,
Sour Milk Biscuit, ,
Third Bread, . . ,
Waffles, . . . . ,
Waffles with Yeast,
Water Muffins, ,
Yeast, • • • t

* «

SOUP&

A Brown Beef Soup, • • . . 23

A Nice White Soup, 20

Another White Soup, . ... 21
A Roast Beef and Boiled Turkey

Soup, 18

A Shin of Beef Soup, 22

A Soup Made Quickly, • ... 24

A Very Simple Soup, .... 18

A White Vegetable Soup, . . . 20

Beef Soup, •
Brown Stock,
Calf s Head Soup,
Carrot Soup, •
Clear Beef Soup,
Cold Beef Bone,
Giblet Soup, .
Green Pea Soup,
Gumbo Soup, .

etc.

6
1

24
11
14
25
26
23
23
25
K

INDEX.

Julienne Soap, , 16

Lobster Soap, 17

Mook Turtle Soup, 13

Mutton Broth, 21

Ochra Soup, •• 25

On Boiling Meats, ... 1 .. 12

Ox-tail Soup, 22

Oyster Soup, ........ 17

Pea Soup, 16

Pea Soup, with Meat Stock, • . 16

Roast V< al and Chiokon Bones, 19

Boast Venison Soup, 19

Soup-Stock, etc., 10

Stock for White Soup, .... 10

Tomato Soup, 21

Vermicelli Soup, 20

Very Good Soups, 18

White Oyster Soup, 17

White Soup, 19

Baked Cod,

Baked Shad,

Blue Fish, Baked, . . .
Blue Fish, Boiled, . . .
Blue Fish, to Broil a, •

Boiled Clams,

Boiled Cod,

Boiled Halibut, ....
Broiled Halibut, • • •
Boiled Mackerel, • . •
Broiled Mackerel, ...
Boiled Salmon, • • • •
Broiled Salmon, • • • •

Broiled Scrod,

Broiled Shad,

Chowder, a Very Nice, •

Chowder,

Clam Chowder, • • • •
Cusk a la Creme, ...

Eels,

Eels, Baked,

Fried Cod and Haddock,
Fried Halibut, . . . .
Fried Perch, • • • • .

Fried Salmon,

Fried Smelts,

FISH.

29 Haddock, 29

36 Haddock, to Stew in its own

34 Liquor, 30

35 Lobster, Curry, 42

35 Lobster for Vol-au-vent, . . . 4*2
43 Lobster Pie, 42

28 Lobster, Stewed, 41

32 Mince Fish Balls, 38

32 Oysters, a Dish of Cold, . ... 40

33 Oysters, a Dish of Raw, • . 40

33 Oysters, Curried, 41

32 Oysters for Vol-au-vent, . . 42

32 Oysters, Fried, 39

29 Oyster Patties,. 41

36 Oyster Pie, 40

26 Oysters, Scalloped, 39

27 Oysters, Stewed, .... .39
43 Salmon Trout, .33

28 Salt Fish, or Dun Fish, . . 37
36 Salt Fish, Broiled, ... .38
36 Salt Fish with Eggs, ... .38

30 Small Mackerel, 33

31 Tautog, or Black Fish, . ... 33-
31 To Stew Tautog in Claret, . . 34

31 To Mince Fish, 38

31 Turbot, 35

MEATS.

Beef, Alamode,
Baef, Bouilli, •

Beef, Brisket of, Staffed, .
Beef, Corned, • .

• •

64
*0

INDEX.

Beef, Bdgebone of, 50

Beef, Fillet of, 45, 46

Beef Gravy, to Make a Gool, • 44

Beef, Miiiced Corned, .... 50

Beef Olives, 48

BeefPie, 47

Beef, Roast, .43

Beefsteak, • . 44

Beefsteak, with Oyster Sauce, • 45
Beefsteak, with Smothered On-

ions, .45

Beefsteak Smothered with On-
ions, 45

Beef, to Prepare Spiced, ... 49

Calf s feet, G5

Calf s Head, C3

Calf's Head, to Stew a, • . • . C4

Calf s Head and Pluck, . . . * 66

The Liver, 66

The Heart, '. . . C7

The Head Browned, . . . • 67

Soup, 67

Calf 8 Liver, Baked, 65

Ham, R: ist, 71

Ham, Boiled, 72

Kidneys, to Dress, 51

Lamb, a Boiled Leg of, ... • 68

Lamb Cutlets and Chops, . . 68

Lamb, Roast, 68

Mint Sauce, • . 68

Mutton Chops, 64, 55

Mutton, Haricot, 54

Mutton, Log of, Boiled, ... 53

Mutton, Mince, • 55

Mutton Pie, 55, 56

Mutton, Roast Leg of, .... 52

Mutton, Roast Saddle of, • . . 53

Mutton, Roast Shoulder of, . • 53

Mutton, Shoulder of, Boiled, . 63

Pork, a Sparerib or Chine of, • 70

Pork, Boiled Leg of, Corned, • 72

Pork, Broiled, Corned, • ... 72

Pigs' Feet, Fried, 71

Pig's Head Cheese, 71

Pork Steaks, Fried, 70

Roast Pig, 70

Sweetbreads, 62

Sweetbreads, to Broil, . i • • 63

Ton/\ie, Bouilli, 40

Tongue, Corned, 51

Tongue, Saltpetred, . .... 61

Tongue, Smoked, 51

Tripe, . 62

Veal, a Breast of, Roasted, • . 57

Voal, a Breast of, Boned, ... 59
Veal, a Breast of, dressed with

Tomatoes, 59

Veal, a Fillot of, Roasted, • . 56

Veal, a Loin of, 56

Veal, a Ragout with Vegetables, 57

Veal, Blanquette of, 59

Veal, Boiled, 57

Veal, Broiled, 61

Veal Croquettes, 61

Veal Cutlets 60

Voal Cutlets, Plain, 61

Veal, Mince, 62

Veal Olives, 62

Veal, to Ragout a Breast of, • 57

Veal Pie, 59

Veal Pot-Pie, 60

Venison Pie, 70

Venison, Roast, ..••••• 69

Venison, a Saddle of, 69

Venison, Steak, ..69

POULTRY.

Birds in Jelly, 86

Chickens. Boiled, 74

Chiokcns, Broiled, 79

Chickens, Curried Whole, , , • Tl

TNDEX.

Chicken, Curry, .78

Chickens, Fricassee of, • ... 78

Chicken, Nice Fricassee, ... 78

Chicken, Rich White Fricassee, 79

Chickens, Roast, • • 74

Chicken or Turkey Stewed with

Celery, 75

Chicken Pie, 76

Chickens for Vol-au-vent, ... 79

Ducks, Roast, 81

East Indian Curry, 77

Goose, Roast, 80

Goose, Mountain, 80

Goose, Mongrel, 81

Goose, Wild, 81

Grouse, 82

Grouse, Devilled, ...... 82

Jelly for Meats, .85

Mould Macaroni, 8G

Partridges, to Boil, 81

Partridges, to Broil, . .... 82

Partridges, Roast, ...... 81

Pigeons, Roast, ....... 82

Pigeons, Potted, • 83

Pigeon Pie, • 33

Pilaff (a famous Turkish dish), 7&

Plover, 35

Preparing and Cooking Small

Birds, .' 84

Quails, 84

Quail Pie, ... 84

Snipe or Peep Pie, ...... 85

Turkey, Roast, 72

Turkey, Boiled, ^ . 74

Turkey, to Bone and Cook, • • 75

Turkey or Chicken Hash, ... 76

Woodcock, 85

SALAD AND DRESSING.

Chicken Salad, . 87 I Lobster Salad, 88

Dressed Lettuce, 89 1 Salad Dressing, . 98

GARNISHING

Currant Jelly, 90

Edging for Hashes, 89

For Boiled Mutton, 90

For Corned Beef, 90

For Corned Leg of Pork, ... 90

FOR DISHES.

For Voal, cooked in any way, • 91

Parsley, Lemon, Eggs, • ... 90

Potato Crust or Edging, ... 89

Potato Edging for Tongue, • • 90

SAUCES.

Apple Sauoe, 94, 95

Bread Sauce for Partridges, . . 92

Bread Sauce, Another, .... 92

Caper Sauoe for Boiled Mutton, 93

Celery Sauce, 91

Cranberry Sauce, 95

Drawn Butter, 93

Egg Sauoe for Boiled Fish, 93

Fish Sauce, .93

Lobster Sauce, .92

Mushroom Sauce, •••••• 94

Oyster Sauce, 91

Parsley and Butter, 93

Shrimp Sauce, •••••••93

Artichokes,

VEGETABLES.

. . 107 1 Asparagus, to Boil,

194

INDEX.

Beans, Baked, • 98

Beans, Shelled, 98

Beans, String, •••••••• 98

Beans, Stewed, 99

Beets, 103

Cabbage, .......... 102

Cauliflower, 102

Carrots, 103

Corn, Green, to Boil, ..... 103

Corn Oysters, 103

Egg Plant, 100

Hominy, to Boil, ...... 105

Hominy, Fine, to Boil, .... 105

Hominy, Fried, 105

Indian Dumplings, 107

Macaroni, Baked, 108

Macaroni, Boiled, 108

Mushrooms, 101

Mushrooms, Stowed, 101

Onions, Boiled, • • . . . . IOC

Onions, Fried, 107

Oyster Plant, 100, 101

Parsnips and Turnips, .... 102

Parsnips, Fried, 102

Peas, to Boil, 97

Peas, to Dress Another Way, • 98

Potatoes, to Boil, 96

Potatoes, Fried, 97

Potatoes, Mashed, 96

Potatoes, Fricassee, 96

Rice, to Boil, 104

Rice Croquettes, 104-

Spinage, 101, 102

Squashes, 99

Tomatoes, Baked, .... 105, 106

Tomatoes, Fried, 106

Tomatoes, Raw, 106

MISCELLANEOUS.

Chocolate, 115

Dropped Eggs, 112

Fried Ham and Eggs, • • . .113
Hard Scrabble, ....... 113

Omelet, Ill

Omelet with Meat, Ill

Oyster Omelet, . .' .112

Sandwiches, a Dressing for, • .110
Sandwiches, Plain, • . . ... 110

Soft Spread Toast, 113

Tomato Catsup, .... - . . 109

Tomato Omelet, 112

Tomatoes, to Keep for Winter, 108
To Make Milk Toast, .... 113

To Make. Co See, 114

To Make Shells or Cocoa, . . .115

To Make Tea, 115

Welsh Rarebit, 110

PASTRY.

Apple Pie, ......... 118

Apple Pie, a Nice, ...... 118

Apple Pie or Tart, a Very Nice, 119
Apple Pie, Imitation, • . . .119
Blackberry or Whortleberry Pie, 122

Cheese Cake, 118

Cranberry Tarts, 123

Currant Pie or Tart, • . . . . 122
Gooseberry Pies or Tarts, . . .120
Green Currant Pie 123

Lafayette Pie, 125

Lemon Pie, 124

Mince Pie, 120

Paste, Rich Puff, 115

Paste, Common, 116

Paste, a Very Good Coumon, .117

Paste Puffs, 123

PeaohPie, 121,122

Plum Pic, 124

Plum Tarts, Hi

INDEX.

Rhubarb Tarts, 120

Rhubarb Pie, 120

Tarts of Preserved Fruit, . .. .123

Vol-au-vent, Ill

Washington Pie, 126

PUDDINGS.

Almond Pudding, 135

Apple and Sago Pudding, . . .127

Apple Dumpling, 126

Apple Fritters, 144

Apple Pudding, Baked, • • • .128
Apple Pudding, Boiled, . • .126
Apple Pudding with Plain Crust, 126
Arrowroot Pudding, ..... 133

Bake we 11 Pudding, 141

Batter Pudding, 129

Batter Pudding, Baked, . . .129
Batter Pudding, Boiled, ... 129

Berry Pudding, 139, 1 ±0

Birdsncst Pudding, 128

Bread Pudding, 130

Bread and Butter Pudding, . . 142
Bread Pudding, Boiled, . • . 130
Bread Pudding, Fried, .... 147

Bunn Pudding, 129

Chancellor's Pudding, • . • .132
Christmas Pudding, Very Nice, 130

Cocoanut Pudding, 134

Cold Sauce, . 148

Corn Pudding, 143

Cottage Pudding, 144

Cranberry Roll, . 142

Cream Pudding, 137

Custard Pudding, 136

Custard Pudding, Boiled, . . .136

Custard Pie, 137

Ere's Pudding, 142

Fried Fritters, 144

Fruit Pudding, 132

Frozen Pudding, 146,147

Ground Rice Pudding, . . . .132
Indian Pudding, Baked, . . . 137
Indian Pudding, Boiled, . • • 138

Lemon Pudding, • • 134

Macaroni or Vermicelli Pudding, 133
Marlborough Pudding, .... 135
Meringue Rice Pudding, ... 145

Mould Pudding, 146

Mush, • , 149

New Bedford Pudding .... 138

Ounce Pudding, 143

Pancake with Fruit, 147

Pan-dowdy, 127

Pineapple Pudding, 135

Plum Pudding, 131

Plum Pudding, an English, • .131

Potato Pudding, . 144

Pudding Sauce, • 148

Quince Pudding, 143

Rice Pudding, Baked, . . 140, 141
Rice Pudding, Boiled, • • • .140

Sago Pudding, 133

Sponge Cake Pudding, .... 145

Squash Pudding, 134

Suet Pudding, Boiled, . . . .138

Sunderland Pudding, 12S

Tapioca Pudding, 132

Transparent Pudding, . . • .141

Troy Pudding, 143

Webster Pudding, 148

Whortleberry Pudding, . . 138, 139

SWEET DISHES, OR VARIETIES.

Almond Custard, ..... . 160 I Apple Jelly, with Custard, • 15ft

Apple Float, . . ...... 160 I Apple Meringue, • • , 1M

INDEX.

XIII

Arrowroot Custard, 158

Blario Mange, 152

Calf a Foot Blanc Mange, . . .152

Calf s Foot Jelly 149

Charlotte Russe, 154, 155

Chocolate Custard or Cream, . . 158

Coffee Custard, 159

Colored Jelly, 151

French Custard, ....... 159

Gooseberry or Apple Trifle, . . 161

Italian Cream, 153

Jelly Made of Cooper's Refined

Isinglass, 151

Meringues, • 155

Moss Blanc Mange, 153

Omelet Souffle^ • . ... 15 €. 157
Ornament for Sweet Dishes, • . 162
Russia Isinglass Blanc Mange, 11)2

Soft Custards/. 158

Sweet Omelet, 157

Tipcy Cako, 157

Trifle, . . , 160, 161

Velvet Cream, 153

Whips, 161

Whips, Colored, 162

Whips in Glasses, • 161

Whip, a Very Fine, 162

Whips, Pineapple, 162

Wine Jelly, . . . . . ... 151

ICE CREAM.

Creams made of Cream, . • . .163
Creams made of Milk, • . . .163
Directions for Freezing Ice

Creams, Water Ices, etc., . .165
Lemon Flavor for Ices, . . . .163
Pineapple Flavor, 164

Peach- water Flavor, 164

Raspberry Flavor, 164

Roman Punch, 164

Strawberry Flavor, 164

Vanilla Flavor, 164

Water Ices, 164

CAKE.

Bunns, Nahant Bunns, . .

Clay Cake,

Cocoanut Cake,

Mrs. Putnam's Loaf Cake,
Cream Cakes, ....*•
Cup Cake, ........

Doughnuts,

Ginger Snaps,

Gold Cake,

Governor Strong's Cake, .
Hard Molasses Gingerbread,
Hard Sugar Gingerbread, .

Jumbles,

Ladies' Cake,

Lemon Cake,

Macaroons, .......

Molasses Cake,

175
177
170
168
169
167
176
174
1C7
177
174
173
172
167
170
171
176

New Year's Cookies, 171

Pound Cake, 166

Raised Dough Cake, 169

Raised Doughnuts, ...... 176

Raised Loaf Cake, 168

Seed Cake, 171, 172

Soda Doughnuts, ...... 176

Soda Gingerbread, •••••• 173

Soda Jumbles, • . . 173

Soft Gingerbread, 174

Soft Molasses Gingerbread, . . 175

Soft Sugar Giugei bread,

173

Spun^e Cake, 166

Sugar Gingerbread, ..... 174

Webster Cako, 177

Wedding Cake, a Rich Loaf of, 167
Wedding Cake, 166

XIV

IflDEX.

PRESEBVES.

Apple Jelly, 182

Apple Marmalade, 182

Brandy Peaches, 180

Coddled Apples, , .. 186

Crab Apple, . . . . 181

Crab Apple Jelly, . ....... 181

Crab Apple Marmalade, ..... 181

Currant Jelly, 183

Damson, or any Dark Plum, . . 181

Egg Plums 180

Peaches, 179

Pears, ............ 180, 187

Pineapple, • • . . • igj

Pineapple Jam, 185

Plums, 180

Preserved Barberries and Syrup, 183

Preserved Citron Melon 184

Preserved Pears, • , . 187

Quinces, 177

Quince Jelly, 178

Quince Marmalade, 178

Raspberry or Blackberry Jelly, • 182

Raspberry Jam, 182

Strawberries, . , 185

FOR THE SICK.

Apple-water, 100

A Very Strengthening Drink, . . 100

BeefTca, 187

CalPs Foot Broth, 188

Chicken Broth 188

Chicken Tea, 188

Dinner for a Dyspeptic, 187

Indian Meal Gruel, 189

Milk Porridge, 189

Milk Punch, 190

Mulled Wine, 190

Mutton Broth, 189

Rennet Whey, 191

To Boil Tapioca and Sago, ... 189

To Make Toast-water, 189

Wine Whey, 191

Cream of Tartar Whey, 192

Alum Whey, 192

Liniment, 192

Liniment, -. . . . 192

Rheumatism, 192

Diarrhoea, 193

Eye Water 193

Beef Juice, 188

Another Beef Juice 1S8

ECONOMICAL RECEIPTS.

Beef Pic, 202

Beef Pie, 204

Beef, Bouilli, . 201

Beef, Shin of, 208

Beef, English Round of, • ... 209

Chicken Broth, 204

Chicken, Fricassee of Cold, ... 205

Chicken rates, 205

Chicken Pic, 205

Collalu 209

Mutton Broth, 203

Mutton Pie, 203

Veal, Breast of, Stewed, .... 207

Veal Croquettes, 207

Veal, Cold Loin of, 200

Veal Loaf, 208

Veal Pot Pie, 207

Stuffed Leaf, 208

BREAD-MARINO.

Bread, Mnking Loaf, 212

Bread, DyspcpBia, 214

Bread, Rye, Baked in Cups. . . . 216

Corn Meal Cakes, 216

Corn Meal Cup Cake, 216

Crumpets, 214

INDEX.

Drop Cakes, 216

Hoe Cake, 216

Newport Dodgers, ....... 217

Rolls, Breakfast and Dinner, . • 213

Bice Waffles, 217

Bye or Indian Griddle Cakes, . • 214

Rye Muffins, .214

Soda Griddle Cakes ...... 215

Sour Milk Biscuit, 215

Water Waffles, 217

Yeast, Dry, 211

SOUPS.

Chapter on Soup-Making, .... 218
Soup Stock, Making, ...... 219

Soup Making, .220

A Clear Soup, 224

Green Turtle, to Dress for Soup, 220

Green Turtle Soup, 221

Julienne Soup, . . 225

Lobster Soup, 226

Mock Turtle Soup, 222

Mock Turtle Soup, Balls for, . . 223
Mulligatawny Soup, 229

Noodles for Soup, • • 228

Oyster Soup, 227

Oyster Soup, Another, ..... 223

Oyster Soup without Meat, . • . 227

Potato Soup, 225

Potato Soup, Another, 225

Tomato Soup, 225

Tomato Soup, Another, 225

Vegetable Soup, ........ 225

Vermicelli Soup, 226

FISH.

Bass, Baked, 232

Bass, Boiled 232

Chowder, Clam, . . 231

Chowder, Chub, 229

Chowder, Quahaug, 231

Cod and Haddock, Fried, .... 231

Eels, Stewed, 234

Flounder, Fried, 232

Lobster, Stewed on Toast, ... 233

Lobster, Coral or Boe of, ... . 234

Oysters, Fried, 233

Pickerel, Baked, 232

Salmon Pie, . . . . 233

Scallops, 233

Soft Crabs, 234

Sword Fish 234

Tongues and Sounds. Fresh, • • 232

Tongues and Sounds, Salt, . . . 232

MEATS.

Bear's Meat,

Beef, Breslan of, . • • • •
Beefsteak and Onions, . •

Beef Pudding,

Chicken Patties,

Green Legged Plover, • .
Ilam, with Dropped Eggs,
Bam, Fried and Eggs, . .

236
237
239
239
230
23G
238
23S

Ham, Grated, 238

Hare or Rabbit, 235

Mutton Chop with Tomatoes, • . 237

Patties in Paste, 237

Pig's Feet Stewed, 239

Turkey, Boned, 235

Salt Perk, Fried or Boiled, ... 239

Wood<buck, .......... 230

XVI

INDEX.

SALADS.

Chicken Salad, 240

Chicken Salad, 241

Mayonnaise of Salmon, 243

Lobster Salad, 240

Salad, Dressing for, • . 241

Salad, Dressing for • • 242

Veal Salad, 243

VEGETABLES.

Cucumbers, Boiled, 244

Cucumbers, Fried, 244

Egg Plant, Baked, 240

Egg: riant in Batter, * 240

Pea* as a Vegetable, 247

Macaroni as a Vegetable, .... 247

Potato Balls, 247

Potato Bice, 246

Sweet Corn, Putting Up, • ... 248

Tomatoes, Baked, 244

Tomatoes, Baked, 245

Tomatoes, Baked, with Meat

Dressing, 245

Tomato Omelet, .245

Tomatoes to Keep for Winter

Use, 247

PASTRY.
Paste to Keep on Hand 249 1 Puff Paste,

249

PUDDINGS.

Apple Pudding, 253

Apple Pudding, Baked, 250

Berry Pudding, 252

Bread Pudding, 253

Bread Pudding, Baked, 253

Bread Pudding, Boiled, 253

Chocolate Custard, 251

Chocolate Custard, Ornament

for, 252

Cold Custard,

Corn Pudding, 255

Corn Pudding, Nantucket, . . . 255

Huckleberry Pudding, 264

Huckleberry Pudding, Baked, . . 254

Huckleberry IJollow, 254

Fig Pudding, 255

Lemon Pudding or Pie, 250

ttennet. To Prepare, 252

Snow Pudding, 251

Yorkshire Pudding, 255

CAKE.

On Cnke-Making, 250

Iceing for Cake, 257

Almond Loaf Cake, 257

Almond Cake, 258

Berwick Sponge Cake, 259

Bread Cake, 203

Bunns, 204

Cocoanut Cake, 200

Chocolate Macaroons, 200

Cream Sponge Cake 201

Cookies, New Year's, 261 \

Cider Cake, 2G2

Cider Cake, 202

Coffee Cake, 258

Doughnuts, 204

Doughnuts, 264

Gold Cake, 259

Ginger Cake, 203

Gingerbread, Thin 208

INDEX.

xrn

Gingerbread, Haverhill,

263

Jelly Cake 260

Kisses, 261

Queen's Cake, 299

RoxburyCake, 262

Sally Lunn, 201

PRESERVES.

Apricots and Plums, 265

Brandy Peaches, 265

Brandy Pears, 266

Currant Jelly, 266

Canning, or Preserving Peaches, 266

Preserving Barberry, 267

Egg Plums, 2G7

Damson Plums, 208

Fig Tomatoes, 268

Strawberry Tomatoes, 268

Stewing Dried Fruit, 208

ICE CREAMS.

Pistachio Ice Cream, 269

Coffee Ice Cream, 269

Chocolate Ice Cream, 269

Caramel Cream, 270

Ice Cream Made of Milk, .... 270

Fresh Currants, 270

The Juices, 270

The Cream, 271

Frozen Pudding, ........ 271

Essence of Spinach, 271

SWEET DISHES.

Charlotte Russe, 272

Chocolate Cream, • 272

Chocolate Blanc Mange, .... 273

Caramel Cream, 273

Arrowroot Blanc Mange, .... 273

Tapioca Jelly, 27?

Arrowroot Jelly, • • 274

Sago Jelly, 274

Cold Custard, 274

MAKING PICKLES.

Cucumbers, 274

Cabbage, 275

Currants, Spiced, ........ 276

Mangoes, 275

Sweet Pickles, 275

Peaches, Pickled, 276

Spanish Pickles, 276

Pickled Walnuts, 277

Martinoes, 277

Mixed Pickles, 1/8

Pickled Mackerel 2/8

Potted Mackerel, «79

HOME-MADE WINE.

Fine-Apple Champagne, .... 279

Blackberry Cordial, 281

Currant Wine, 280

Cherry Bounce, 280

Dandelion Beer, 282

Ginger Cordial, 281

Ginger Beer, 281

MISCELLANEOUS.

Larding, 282

Crumbs for Small Birds, .... 282

A Nice Browning, 283

Chestnut Sauce, 283

Chestnut Dressing for Turkey, . 283

Egg Sauce for Fish, 283

To Make Chocolate, 284

New Year's Egg Nogg, 284

Omelette for One Person, ... 284

xvni

INDEX.

USEFUL HINTS.

Useful Hints, 285

On Roasting Meat, 280

For Restoring Meat, .287

To Save Cooking Fat, 287

To Save Soap Grease, 288

Soft Soap, To Make, 288

Soft Soap, Another, • ...... 288

CLEANING.

Brass, • 201

Carpets, Woollen, ....... 291

Carpets. Straw, 292

Carpets, Woollen, Another Re-
ceipt, 291

Furniture,

Marble, • 289]

Paint, • 290

Silk, 292

Silver Plate 290

Tin, 291

289 Windows, 290)

USEFUL HINTS, ETC.

Best Seasons for the Different

Kinds of Meats and Fish, . • . 293
Bills of Fare for Dinners, . ... 294
Vegetables usually Served in

Winter with Boiled and Boast

Meats, .^m • 308

Breakfast Dishes, 309

Supper Dishes, • • • 310

CHILDREN'S TABLE.

f Suggestions as to the Times of
Children's Eating, Quality of
Food, etc., 311

Breakfast, . 812

Dinners, 312

RECEIPTS FOB A FARM-HOUSE.

For Dinners, ..•••••... 314
For Breakf asti • • 317

To Make Sweet Sauoe, . . . . . 317

DIRECTIONS FOR A YOUNG HOUSEKEEPER,

ILLUSTRATIONS.

A Surloin Of Beef— Should be cut from point to but-end,
in rather thin slices, and the tenderloin in the same way, serving
some of the fat with the lean meat. If the bone at the bur-end
could be removed before it ia cooked, it would greatly iaciliiata
the operation of carving.

A Fillet of Beef or Teal. — Cut off a slice from the top

about half an inch thick, and then begin to help in long thin
Bikes, with a little of the fat and stuffing.

(«0

ILLUSTRATIONS.

A Tongue — Should be cut across, nearly through the middle,

and thin slices taken from each side. A portion of the fat, which
is situated at the root of the tongue, being helped if desired.

A Boasted Leg of Mutton — Should be cut from the

thick part of the (high first, in rather thin slices, to the bone.
After that, turn the whole piece orer in the dish, and cut straight
to the bone, observing the same angle, which cuts the meat across
Hie grain, as all meats should be cut in course of earring.

A Leg of Boiled Mutton — Should be cut in rather thin
ulices through the thickest part to the bone. Helped with a por-
tion of the fat.

A Leg of Lamb — Should be carved ir

ILLUSTRATIONS.

A Breast ofVeal Boasted — Sliould bo so well jointed bj

the butcher that it would require hut little carving-, as there would
be nothing left to do but cut the meat between the joints, and

A Ham — Roasted or boiled, may be carred by passing Iho
knife to the bone about half way across the ham, cutting in very
thin slices as a relish, or thicker according to taste, using the
small end first.

A Roasted Pig — If brought to the table whole, should have
the head taken off nr«t, and then cut from either end, through the
middle of the back, and spread upon the dish, same as cut ; and

XXII ILLUSTRATIONS.

then help by jointing suitable-sized pieces, with lome mei
the thighs if convenient. The shoulders and legs maybe n
from the body very easily.

A Shoulder or Leg of Pork — Is usually scored through
the rind to roast; and maybe served by cutting slices to the
bone, as in other ir

A Turkey — Roasted or boiled, may be carved by placing
the head end towards you, and take off the leg at the first joint,
and then the thigh or tho whole log next, anil then joint it. Take
off the wing close to the joint, leaving the breast whole to be
served from. Then commence at tho wing joint, cutting straight
in to the bone, and up to the point of tho breast-bone (rather
diagonally), until all is served. The side bonc9 to be removed
by placing the fork firmly into the breast-bone, and with the knife
cut from the tail end.

A Chicken —Boasted o
way as a turkey.

boiled, may be carved in the

ILLUSTRATIONS.

XXIII

A Haunch Of Venison — Should be placed on the dish with
the inner side down. Commence carving by cutting to the bone
half way down the thigh, and then turn the end of the dish, with
the point of the leg towards you ; then draw your knife to the
bone lengthwise about the middle, serving slices from each side
outwards.

A Goose Roasted. — Remove the joints in the same way as
described for the turkey, leaving the entire breast ; then draw the
knife straight along the breast-bone the entire length of the meat,
and straight in to the bone ; serving outwardly, and with parts of
the meat from the thigh. The meat on the drumstick of a goose
is by some persons preferred to the breast.

A Roast Duck — Should be carved the same as the goose,
making allowances for the difference in the size of the birds.

RECEIPTS.

PLAIN BREAD AND CAKE

YEAST.

One handful of hops, boiled half an hour in two
quarts of water ; ten good potatoes, boiled half an
nour, and mashed very fine. Strain the water from
the hops on to the potatoes, very hot ; stir in two
table-spoonfuls of salt, and one pint of flour ; set it
to cool. When lukewarm add one pint of good
brewer's yeast, and let it rise six hours. Strain at
through a cullender or sieve ; put into a stone jug
stopped tight. It will keep three weeks in winter
and one week in summer.

BREAD.

Three quarts of flour ; half a cup of yeast ; one
lable-spoonful of salt ; warm water enough to make
it into dough. Knead this until it is perfectly
smooth. Be sure to get all the flour off the sides
of the pan ; set it in a warm place to rise at night ;
in the morning knead the dough well, divide it into
two loaves, put it into the pans, set it in a warm

2 RECEIPTS.

place to rise about an hour. Bake it in a tolerably
hot oven about three quarters of an hour.*

A pint of Indian meal, scalded, and mixed in wilh
the flour, is by some persons considered an improve-
ment, but it will require one hour to bake.

GRAHAM BREAD.

Pour quarts of unbolted wheat, a teacupful of
good yeast, half a cup of molasses, and one table-
spoonful of salt, mixed with warm water enough to
make a stiff dough ; let it rise six or eight hours ;
wet your hands in cold water to put it into the pans ;
let it rise in the pans an hour, or until it rises an
inch ; bake about two hours. It should be very well
baked.

THIRD BREAD.

One pint of rye meal ; one pint of Indian meal ;
one pint of wheat flour ; half a cup of yeast ; one
spoonful of salt ; mix it up with warm water into a
stiff dough; set it to rise eight hours. Bake it
either in loaves or biscuit. Wet the hands in cold

* All kinds of raised bread or cake rise much quicker in a kitchen
in the daytime, when the kitchen is warm, than at night, when the
fire is out. Therefore, five or six hours in the day are equal to twelve
at night. In winter anything made with yeast should be made
early in the evening, that it may get started to rise before the kitchen
is cold. I keep a piece of an old ironing-blanket, kept clean, to fold
and lay over the cotton or linen bread-cloth, to keep the bread warm
while rising

PLAIN BREAD AND CAKE. 3

water to put it into pans. Bake it in a hot oven
forty minutes.

BROWN BREAD.

Two quarts of Indian meal ; two quarts of rye
meal ; one large spoonful of salt ; half a teacupful
of yeast; half a cup of molasses; mix it with as
warm water as the hands will bear; butter deep
pans ; wet the hands with cold water to put it in ;
set it to rise one hour. Bake it in a hot oven four
or five hours ; if baked in a brick oven, it is better
to keep it in the oven all night.

ANOTHER BROWN BREAD.

Two quarts of milk; one cup of "molasses; ono
large spoonful of soda ; one teaspoonful of salt ;
Indian and rye meal in equal parts enough to make
dough not very stiff; bake in iron pans ; set in the
oven over night.

SODA BISCUIT.

Two quarts of flour ; four teaspoonfuls of cream
tartar, two of soda, one of salt, — mixed into the
flour when dry ; then mix it with cold milk to dough ;
bake them in a quick oven about fifteen minutes.

SHORT BISCUIT.

One q*. art of flour ; a quarter of a pound of but
ter; a little boiling water to melt the butter; add
milk enough to make a stiff dough ; cut into small
biscuits, and bake them quick.

4 RECEIPTS.

BISCUIT.

Two quarts of flour; about two ounces of bntter;
half a pint of boiling water ; one teaspoonful of
salt ; a pint of cold milk ; half a cup of yeast ; mix
this well together with the hands, and set it to rise
over night ; in the morning dissolve a teaspoonful
of soda in a little water, and mix it well into the
dough; roll it, on a bread-board, about an inch
thick ; cut it into small biscuits, and bake them
twenty minutes.

DINNER ROLLS.

The dough made as above. Cut your dough with
a small biscuit-cutter, that your rolls may be all of
one size ; knead them with your fingers, turning the
outer edges into the middle, rolling up the ends
small ; put them close together in the pan, that they
may not spread too large. Bake about twenty
minutes.

SOUR MILK BISCUIT.

One quart of flour ; a pint of sour milk ; one tea-
spoonful of soda, mixed into the milk until it froths ;
stir it into the flour cold ; mix it quick, and bake it
in a quick oven, f

CORN BREAD.

One quart of milk ; two eggs ; one piece of but
ter the size of an egg; half a teacup of white sugar;
a little salt; two teaspoonfuls of cream tartar;
one teaspoonful of soda ; half Indian meal, half

PLAIN BREAD AND CAKE. ft

flour enough to make a thick batter. Pill your pans
about half fall, and bake it twenty minutes.

CORN MEAL CAKES.

One quart of sour milk ; one table-spoonful of
soda, stirred in until it froths ; four eggs ; one table-
spoonful of salt ; as much meal as will make a stiff
batter ; butter the pans ; turn in the batter half an
inch thick ; bake it half an hour.

CORN CAKE.

Take two cups of Indian meal ; one cup of flour ;
two table-spoonfuls of molasses ; one teaspoonful of
soda ; milk and water enough to make a batter that
will turn into a baking-pan ; and bake half an hour.

The above mixture, fried on a griddle as buck
wheat cakes are, is very nice.

CORN HEAL CAKES.

One quart of milk ; a quarter of a pound of but-
ter ; four eggs ; one teaspoonful of salt ; (half a cup
of sugar, if to the taste ;) fine Indian meal, to make
a stiff batter ; bake it in tin pans half an hour.

CORN MEAL CUP-CAKE.

One quart of Indian meal ; one quart of sweet
milk ; one small cup of white sugar ; two eggs ; two
teaspoonfuls of cream tartar, mixed into the dry
meal ; one teaspoonful of soda ; one of salt ; hall
a pint of flour. Baked in cups.

6 RECEIPTS.

MUFFINS.

One quart of warm milk ; a piece of butter about
the size of an egg ; four eggs ; a table-spoonful of
salt; one cup of yeast; flour enough to make a
stiff batter ; beat it up with a large spoon ; put it
to rise six hours ; fill the rings half full ; bake them
about twenty minutes.

WATER MUFFINS.

To a quart of flour put in half a teacup of yeast ;
one table-spoonful of salt; warm water enough tc
make a thick batter ; beat it together with a spoon ;
set it to rise eight hours ; butter the muffin-rings ;
prepare the griddle as for buckwheat cakes. Set the
rings on to tne griddle, filling them half full of the
batter; bake them about five minutes; then turn
them with the rings, or bake them in the oven
about fifteen or twentv minutes.

BUCKWHEAT CAKES.

One quart of buckwheat flour ; half a cup of yeast
a table-spoonful of salt ; warm water enough to
make a batter not very thick; beat it well with a
large spoon, and set it to rise about eight hours ;
heat the griddle, and rub it hard with a coarse
cloth; have a piece of pork about four inches
square on a fork; rub the griddle with it; and turn
the batter on in sinall cakes while hot.

PLAIN BJBEAD AND CAKE.

RYE CAKES.

Two cups of rye flour ; one cup of warm milk ;
one teaspoonful of soda ; half a teaspoonful of salt ;
four eggs ; beat it lightly ; fill the cups one third
full, and bake one hour.*

RYE DROP-CAKES.

One quart of milk ; two eggs ; a piece of butter
the size of an egg ; half a teacupful of white sugar ;
two teaspoonfuls of cream tartar ; one of soda ; a
spoonful of salt, and rye meal enough to make a
stiff batter; butter some small brown pans; fill
them half full, and bake half an hour.

FLANNEL CAKES.

To two ounces of butter add a pint of hot milk
to melt it; a pint of cold milk; five eggs; flour
enough to make a stiff batter ; one teaspoonful of
salt ; two table-spoonfuls of yeast ; set it to rise in
a warm place about three hours ; butter the grid
die, and pour on the batter in small cakes.

RICE CAKES.

»" Boil a cup of rice very soft; mash it fine ; add a
pint of milk and three eggs ; stirSn & little flour ;

* Small brown pans, the size of muffin-rings, are very nice to bake
this cake in; and for Sunderland puddings, small brown pans, nearly
as deep as a cup. They arc very cheap, and make the cakes a better
nhape than common teacupg,

8 RECEIPTS.

battel the griddle, and turn on the batter in small
cakes. Served with a little nutmeg and fine sugar.

WAFFLES.

Pour eggs to a quart of milk; a quarter of a
pound of butter ; a little salt ; flour to make a bat
ter not very thick ; heat and butter the irons well ;
fill them, and bake them very quickly. If for tea ;
grate on a little nutmeg and sugar; if for break*
fast, only butter them.

WAFFLES WITH YEAST.

One quart of warm milk; an ounce of butter;
three eggs; one gill of good yeast; one table-
spoonful of salt, and flour enough to make a stiff
batter ; set it to rise six hours, or over night ; but-
ter the irons well, bake quickly, and serve hot.

RICE WAFFLES.

A cup of rice boiled very soft, and mashed very
fine ; add a little flour, and make the same as above.

BREAD GRIDDLE-CAKES WITH WATER.

Soak pieces of stale bread in cold water untH*
quite soft ; turn them into a sieve, and drain out all
the water ; then rub the bread through a cullender.
To about a quart of this add three eggs, a little
sa-t, and as much milk as will make a thick batter j
bake them on a griddle, and serve very hot.

PLAIN BREAD AND CAKE. 9

BREAD GRIDDLE CAKES WITH MILK.

Soak pieces of stale bread in milk until they are
soft ; strain them through a coarse sieve or cullen-
der ; season it with a little salt, sugar, and spice ;
put four eggs to a pint of miik, and as much bread
as will make a thick batter ; bake them on a griddle
the same as buckwheat.

SODA CAKE.

Two cups of sugar, and one cup of butter ; beat
to a cream ; five eggs, dropped in ; the grated peel
and juice of a lemon ; four cups of flour ; two tea-
spoonfuls of cream tartar, and one of soda; beat
this well ; bake it in drop-pans.

SODA GRIDDLE-CAKES.

One pint of milk; two teaspoonftds of cream
tartar ; one of soda ; flour enough to make a batter,
not very thick; butter the griddle; fry quickly.
If for tea, spread over them a little butter, nutmeg,
and sugar ; for breakfast, send to the table plain.

CRUMPETS.

Two pounds of flour; one gill of yeast; milk
and water enough to make a stiff batter ; set it to
rise five or six hours ; bake it in muffin-rings, on a
griddle.

BREAKFAST CAKE.

Ono quart of flour; one pint of milk; three
eggs ; one small cup of white sugar ; two teaspoon-

10 RECEIPTS,

fuls of cream tartar, put into the flour dry ; one
teaspoonful of soda; one of salt; a piece of butter
the size of an egg ; baked in cups.

BROWN OR WHITE BREAD BREWIS.

Break up the hard crusts of bread ; put them into
an iron saucepan ; put in a table-spoonful of salt, a
piece of butter as large as an egg, some milk ; sim-
mer it slowly until it is tender.

SOUPS.

SOUP-STOCK, ETC.

Salt should be rubbed on to meat for making
rfoups, and the meat be put into cold water, as
the salt and heating the meat gradually extract its
juices. Great care should be taken to skim all kinds
of soup, particularly those made from fresh meats ;
the scum rises very thick just before the soup be-
gins to boil ; then is the proper time to skim it.

STOCK FOR WHITE SOUP.

Put two knuckles or shins of veal, two onions,
and two table-spoonfuls of salt, into eight quarts of
water ; boil this six hours ; strain it into a stone jar ;
keep it in a cool place ; when it is cold, take off" the
fat. The stock of white soups should be seasoned
with white pepper, salt, a little mace, onions, celery

SOUPS. 11

and other vegetables, not fried, as it is desirable to
preserve the soup as white as possible. When lemon
or wine is to be added, it should be put into the tu-
reen, and hot soup turned on to it ; for, if put into
the soup and boiled, a great part of the flavor is lost.

BROWN STOCK.

Take two shins of beef, one of veal, one dozen
cloves, one dozen pepper-corns, two table-spoonfuls
of salt, and eight quarts of water ; boil this eight
hours ; strain it into a stone pot ; when cold, remove
the fat.

This is a very nice stock for brown soups, or to
use instead of water in making gravy for any kind
of dark meats, such as beef, mutton, venison, or
any kind of wild fowl. All kinds of brown soup
are better to have a piece of butter, a little flour,
and onion, browned in the soup-pot, before the water
or stock is put in. Cloves, allspice, India soy, walnut
catsup, in fact any kind of dark flavoring or spice,
may be used in dressing meats and soups brown.

If you wish brown or white soup particularly
clear, after taking off the fat, put it to boil ; beat
up two eggs with the shells; stir them into the
soup ; let it boil half an hour ; take it from the fire ;
add a pint of cold water ; let it stand half an hour ;
then strain it. This will give you a very clear soup.
Then add vermicelli or macaroni ; boil it about
twenty minutes.

The meat that has been boiled for soup makes a

12 RECEIPTS.

very nice mince, when well seasoned, and warmed
with a little of the fat taken from the stock.

There should not be any vegetable put into soup*
stock to keep, as it will cause the soup to turn sour.

Onions, carrots, and celery, are good vegetables
for all kinds of soup ; tomatoes have become a favor-
ite vegetable; the flavor is a great improvement to
almost all kinds of meat and fish ; therefore, if liked,
this vegetable can be added to any kind of dish,
either as a vegetable or as flavoring. If soup is to
be strained, merely cut the tomatoes up, and put
them in with other vegetables ; if not, boil them a
little, and strain them, before putting them into the
soup.

ON BOILING MEATS.

,111 kinds of fresh meats, intended for the table,
should be put into boiling water, thereby retaining
the juices. If you wish to give a, salt flavor to
them, boil a piece of salt pork in the water before
putting the meat in. A nice piece of boiled salt
pork is a great addition to all kinds of boiled meats.

Corned, salt, or smoked meats should be put into
cold water to cook. Great care should be taken to
skim the scum off well just before the water boils ;
for if the thick scum boils into the water, it is im-
possible to take it all off, and it will adhere to the
meats.

Some persons, in boiling a leg of mutton . for din*
ner, add rice and vegetables to make a soup. la
doing this, both are spoiled; the mutton is too

soups. 13

much cooked, and has the flavor of the vegetables,
and the soup is too fat. My plan is to boil a leg of
mutton, weighing ten pounds, about an hour and a
half. [To dress it for dinner, see Boiled Mutton.]
Set away the water the mutton is boiled in until
next day ; then take off all the fat ; put the liquor
into the soup-pot with the bones of the mutton,
a cup of rice, carrots, turnips, and onions, and
pieces of the mutton; boil it two hours. This
makes a nice mutton broth. If more of the mutton
is left than is required to make soup, you can have
a nice mince, or a mutton pie.

Any kind of boiled meat is much better served
in the same manner, and the water and bones used
for soup the next day.

If your soup is not very rich with the meat, add
a dozen tomatoes; they give a flavor and richness
to soup.

MOCK TURTLE SOUP.

The calf's head should be soaked in cold water, and
washed very clean. To a large head, take six quarts
of water ; boil it four hours ; [The head may be
dressed for dinner by directions on page 38 ;] strain
the liquor into a stone jar, and set it away to cool
over night, or until the fat cools ; then skim off the
fat ; take two quarts of the liquor, one dozen cloves,
one dozen pepper-corns, salt, two onions, two car-
rots, and two turnips cut fine ; boil this two hours
cut into small pieces what you have left of tho
head, or as much as is required, put it into a sonp-

14 RECEIPTS

pot, with the rest of the stock, and boil it one hour;
strain the liquor in which the vegetables were boiled
into this, and let it boil an hour and a half; then
add three spoonfuls of browned flour, braided into
half a pound of butter, and a pint of red wine ; give
it one boil. Have ready some forcemeat balls,
made of some of the head and brains, chopped fine
and seasoned with pepper, salt, cloves, and sweet
herbs, mixed very hard with two eggs, and fried in
hot butter ; also six eggs boiled hard, and two lem-
ons sliced ; put the forcemeat balls, lemon, the yolk
of the eggs, and three table-spoonfuls of soy, into
the bottom of the tureen ; then turn the soup on
this, and send it to the table very hot. All this will
make about five quarts of soup.

calf's head soup, brown.

Strain the liquor the head was boiled in, and set
it away until next day ; take off all the fat ; fry an
onion in a little butter (in the soup-pot) ; dredge in
a little flour ; stir until brown ; cut up two carrots ,
two onions, two turnips, and whatever is left of the
head, in inch pieces ; put them in with the stock, a
dozen cloves, pepper and salt ; boil it about two
hours ; braid up a little flour and butter; stir it into
the soup, and boil about ten minutes ; add half a
tumbler of red wine ; serve hot.

calf's head soup, white.
Take, the fat- from the stock ; put it into the soup-

soups. 15

pot, with one onion, two turnips, a stalk of celery,
a little mace, white pepper, salt, and one carrot ; let
it boil one hour ; cut up the flesh and fat of the
head in small pieces ; put it in, and boil one hour ;
add a pint of good cream ; if not thick, add a little
flour ; boil it up once ; serve hot.

GUMBO SOUP.

Take a shin of veal and an old fowl ; put them
into a soup-pot with two carrots and two turnips
sliced, ah onion whole, and six quarts of water;
boil it five hours ; take out the chicken, and cut it
into small pieces ; cut two onions up in slices ; fry
them brown in butter; then take out the onion,
and put in the pieces of chicken, and fry them
brown; put the onions in|o a saucepan; shake a
little flour into the hot butter, stirring it all the
time ; care should be taken that this does not oil
or burn. When this is done, put it in with the
chicken ; strain the soup into it, and boil it half an
hour. Take three quarts of oysters, wash them
out of the liquor, strain the liquor into the soup,
put the oysters in, and let it boil up once ; mix
three table-spoonfuls of gumbo in half a pint ol
cold water ; stir this in the soup while the soup is
boiling, but do not let it boil after the gumbo is
put in.

Send to the table with the soup a dish of boiled
rice, to eat with it ; a spoonful of it should bo served
with each plate Ox the soup.

16 RECEIPTS.

JULIENNE SOUP.

Put a piece of butter the size of an egg into the
soup-kettle ; stir until melted ; cut three young
onions small; fry them a nice brown; add threo
quarts of good clear beef stock, a little mace, pep
per and salt ; let it boil one hour ; add three young
carrots and three turnips cut small, a stalk of celery
cut fine, a pint of string beans, a pint of green peas ;
let this boil two hours ; if not a bright, clear color,
add a spoonful of soy. This is a nice, summer
soup. f

PEA SOUP.

Put one quart of split peas to soak over night in
soft water ; the next morning wash them out, and put
them into a soup-pot with two carrots, two onions,
a stalk of celery, and four quarts of water ; let this
boil four or five hours ; have boiling water at hand
to add, as the water boils away much faster in pea
soup than any other kind ; strain the soup through
a very coarse sieve; have a piece of salt pork
boiled in another pot one hour; then take it out
and skin it ; put the soup and the pork back into
the pot, and boil it gently one hour, frequently stir-
ring it with a large spoon. Great care should be
taken that it does not scorch.

PEA SOUP, WITH MEAT STOCK.

Put about a pint of split peas to soak over night;
wash them from the water, and put them to boil in

soups, IT

four quarts of good soup stock, with an onion, a
turnip, two carrots, a stalk of celery, pepper, s^lt,
and one dozen of cloves ; stir it frequently, that it
may not burn (as pea soup is very apt to adhere to
the kettle and burn); strain this through a fine
soup-strainer ; served with toasted bread, cut small,
and sent to table in a separate dish.

OYSTER SOUP.

Take a shin of veal ; put it into a pot with three
quarts of water, two carrots and two onions cut up,
pepper and salt ; boil it three hours ; then strain it
all through a sieve ; add three quarters of a pound
of butter braided in three table-spoonfuls of flour ;
stir it in, and give it one boil ; have ready, washed
out of the liquor, one gallon of oysters ; strain the
liquor into the soup ; let it boil up ; then put in the
oysters, and a tumbler and a half of white wine ;
give it one boil, and send it to the table very hot.

WHITE OYSTER SOUP

Is made the same as the above, with the excep
tion of the wine ; instead of which, put a pint and
a half of cream, and stir all the time until it is
dished.

LOBSTER SOUP.

Take a shin of veal, two carrots, two onions, pep-
per, salt, mace, and four quarts of water ; bcil it
three or four hours. Break up a large lobster, take
the meat out of the shell, break the shell up, and

IS RECEIPTS.

put it into a saucepan, with water enough to cover
it. Let this simmer while the soup is boiling ; then
strain all this, and put it back into the soup-pot ;
cut the lobster very fine, and put it into the soup,
and boil it two hours. If you have the row of
cora! of the lobster, grate it, and put it into the
soup; it adds very much to the appearance of the
soup. Add a quarter of a pound of butter, braided
into two spoonfuls of flour, a cup of white wine,
and a spoonful of vinegar, or the juice of a lemon.

VERY GOOD SOUPS

May be made with very little expense. In the
winter you can keep cold meat and poultry bones
several days, until you have enough to make a
very nice stock ; or the water that mutton, chicken,
or turkey, is boiled in. Let it stand in an earthen
jar, and it will keep in cold weather two or three
days.

A VERY SIMPLE SOUP.

Skim off the fat from mutton or chicken stock,
put it into a soup-pot, with two or three carrots,
turnips, and onions, a cup of rice, the bones and
bits of cold meat, pepper, salt, and a few tomatoes,
if you have them. Boil it four hours ; then take
out the bones, and send it to the table.

A ROAST BEEP AND BOILED TURKEY SOUP.

Take the liquor that the turkey is boiled in, and
the bonos of the turkey and beef; put them into a

soups. 19

soup-pot with two or three carrots, turnips, and
onions, half a dozen cloves, pepper, salt, and toma-
toes, if you have any ; boil it four hours, then strain
all out ; put the soup back into the pot ; mix two
table-spoonfuls of flour in a little cold water ; stir it
into the soup; give it one boil;, cut some toasted
bread dice form, lay it in the bottom of the tureen,
pour the soup on to it, and color it with a little soy.

BOAST VEAL AND CHICKEN BONES

Make a very nice soup, boiled with vegetables
as the above ; but add a handful of maccaroni,
break it up fine, and boil the soup half an hour after
it is put in. Color the soup with a little soy or
catsup.

ROAST VENISON SOUP.

Break up the bone ; put it into the soup-pot with
about four quarts of water, carrots, onions, pepper,
salt, and cloves ; boil it three hours, then strain it.
Take half a pound of butter, braided in three spoon-
fuls of flour, and stir into the soup ; let it boil up
once ; then add half a pint of red wine ; cut seme
pieces of toasted bread in dice form, and lay in the
bottom of the tureen ; turn the soup on to it.

WHITE SOUP.

Take as much of the stock as you think you
want ; put it into a saucepan, with one or two car-
rots and turnips, one onion, a little rice or vermi-

20 RECEIPTS.

celli, and about one fourth as much water as yon
have stock ; a very little mace, pepper, and salt, is
required. Boil this one hour. Take out the veg-
etables, and serve it with the rice or vermicelli only.

A NICE WHITE SOUP.

Break up a shin of veal ; let it soak in cold water
about two hours ; then put it to boil in four quarts
of water, with an onion, a little mace, pepper and
salt ; let it boil about five hours. Strain it through
a sieve, and set it away to cool until the next day.
Then take off all the fat, wiping it with a cloth, to be
sure ; put it to boil. When quite hot, if not well
seasoned, add whatever may be required ; mix two
spoonfuls of ground rice with water ; stir it in till
it boils, then add a pint of good, sweet cream, and
give it one boil.

A WHITE VEGETABLE SOUP.

Take a third as much water as you want soup ;
two carrots, two turnips, and two onions, cutting them
in dice form ; a very little celery, a table-spoonful
of salt, and a little mace. Put this all into a sauce-
pan, boil it one hour, add the two thirds of stock.
Boil this all together three quarters of an hour. If
it is not seasoned to your taste, add whatever is
required.

VERMICELLI SOUP.

Put a shin of veal, one onion, two carrots, two
turnips, and a little salt, into four quarts of water.

soups, 21

Boil this three hours ; add two cups of vermicelli,
and boil it an hour and a half longer. Before serv
ing, take out the bone and vegetables.

ANOTHER WHITE SOUP.

Make soup as above. Beat up two or three eggs
»nd put them into the tureen ; then strain the soup
through a sieve on to the eggs, stirring them all
the time. Send it to the table immediately, as the
eggs will settle if allowed to stand.

TOMATO SOUP.

Boil a shin of veal three hours, or take some
soup stock. Cut up two onions, two carrots, and
two turnips, and put with it ; also pepper, salt, and
one dozen tomatoes. Boil this two hours, and
strain it through a sieve. Toast some pieces of
bread a light brown, cut them in dice form, and
put them into the tureen. The soup should be
turned on to the toast just before it is taken to the
table, as soaking long spoils it.

MUTTON BROTH.

Boil a shoulder of mutton in four quarts of water
two hours. Add one onion, two turnips, two
carrots, cut fine, one table-spoonful of salt, and one
cup of rice. Boil this an hour and a half; cut a
little parsley, and put it in five minutes before dish-
ing. Dish the mutton with drawn butter and capers*
Garnish the dish with carrots and turnips.

22 RECEIPTS.

A SHIN OP BEEF SOUP.

It is better to have the beef boiled the day before
the soup is wanted ; if that is not convenient, have
the shin cracked up well; put it to boil in five or six
quarts of water; boil it five or six hours; skim
it very often. Cut up very fine half of a white cab-
bage, chop two turnips, three carrots, and three
onions ; put them into the soup, with pepper and
salt, and boil it two hours; half an hour before
serving, take out the bone and gristle. If you have
some raised dough, make up a dozen little balls the
size of a nutmeg, and drop them into the soup, and
boil it half an hour.

OX-TAIL SOUP

May be made as the above. Straining the veg-
etables out, put the soup back into the pot ; mix a
pint of thickening of flour and water, seasoned with
pepper, salt, and a little clove ; stir this all into the
soup, and let it boil half an hour. The ox-tails are
dressed the same, and put in instead of the shins.

ANOTHER OX-TAIL SOUP.

Put three ox-tails into three quarts of water, with
half-a-dozen cloves, a little salt and pepper; boil
three hours ; strain the soup into an earthen pot ;
let it stand until the next day, then take oflf all .the
fat. Cut two onions in small pieces, fry them in
butter ; cut the tails the same ; put them in with the
onions, and fry a nice brown ; cut up two carrota

two turnips, and half a head v. ^

them into the soup with the on.
two hours.

GIBLET SOUP.

Take a scrag of veal, one dozen gibleu
mace, pepper, salt, two onions, two carrots,
them into a pot with three quarts of water, a,u
boil it three hours ; strain the soup ; cut up the giz-
zard and braid up the liver ; put them into the soup ;
mix two spoonfuls of flour with a quarter of a pound
of butter. Stir this into the soup with a cup of red
wine, and let it boil up once.

COLD BEEP BONE, PIECES OP STEAK, ETC.

Put them into a pot, with three or four quarts ot
water, two or three carrots, turnips, and onions, a
few cloves, pepper, salt, and half -a dozen tomatoes,
if you have them ; boil it gently three or four hours ;
then strain it all ou#; put the soup back into the pot •,
mix a table-spoonful of flour with water, stir it into
the soup, and let it boil ten minutes. Cut some
pieces of toast fine, and put in.

A BROWN BEEP SOUP.

Cut what is called a vein of a round of beef in a
square, handsome form, weighing about six pounds ;
put it into a pot with four or five quarts of water,
a dozen cloves, pepper and salt, and boil it three
hours. Cut in dice form some carrots and turnips,
chop up two onions and a head of celery; t^ast

22 ^t* ^ RECEIPTS.

brown two slices of bread ; put them all into the
soup, and boil it two hours. Then take out the
meat, if it is not quite brown enough, and add a
little soy.

This piece of meat makes a very nice dish next
day. Cut up two carrots, one turnip, and two
oAions, in dice form ; put the meat and vegetables
into a saucepan, and add pepper, salt, a little clove,
and just water enough to cover the meat ; stew it
gently two or three hours ; take out the meat ; mix
a little flour in water, and two spoonfuls of mixed
mustard. Stir these into the gravy, give it one boil,
and turn the gravy and vegetables over the meat.

-* A SOUP MADE QUICKLY.

Take two quarts of soup stock, put it to boil with
an onion, two carrots, and one turnip chopped fine,
and season it with pepper and salt. If it is made of
brawn stock, add half a teaspoonful of cloves, and
boil it half an hour, then add a cup of red wine ; but
if it is made of white stock, put in half a teaspoonful
of ground mace and a cup of white wine

BEEP SOUP.

Take a head of celery, one quarter of a white cab-
bage, shaved very fine, three carrots, two turnips,
and two onions, cut very fine ; put this all into a
soup-pot, with two quarts of cold water, and boil it
two hours ; then add two quarts of the beef stock
boil this one hour ; then take three spoonfuls of

soups. 25

flour, mixed with half a pint of water and a little
salt and pepper; stir this into the soup half an hour
before serving it ; put two table-spoonfuls of India
soy into the tureen, turn the soup on to it, stir it
up, and serve it very hot.

CLEAR BEEP SOUP.

Make it as the above ; put some pieces of bread,
toasted brown and cut into dice form, into the bot-
tom of the tureen, and strain the soup on it through
a sieve.

CARROT SOUP.

Put a piece of butter into the soup-kettle ; stir
until melted ; dredge in some flour ; put in two
onions, cut very fine ; fry them a nice brown. To
this add three quarts of good soup stock, white or
brown, two turnips, and a head of celery, cut fine,
four good carrots, grated ; boil two hours.

OCHRA SOUP.

Take half a dozen ochra pods, cut them small,
half a dozen young onions, half a dozen young carrots,
three or four turnips, a stalk of celery, a bunch of
thyme, plenty of salt and pepper, and three quarts
of good, white soup stock ; boil two hours. Served
with a dish of boiled rice, to eat with it, or toasted
bread.

GREEN PEA SOUP.

Put a shin of veal to boil in four quarts of water,

with two onions, two carrots, pepper and. salt ; let it

22 ^^^^^ RECEIPTS.

brown two slices of bread ; put them all into the
soup, and boil it two hours. Then take out the
meat, if it is not quite brown enough, and add a
little soy.

^* A SOUP MADE QUICKLY.

Take two quarts of soup stock, put it to boil with
an onion, two carrots, and one turnip chopped fine,
and season it with pepper and salt. If it is made of
brown stock, add half a teaspoonful of cloves, and
boil it half an hour, then add a cup of red wine ; but
if it is made of white stock, put in half a teaspoonful
of ground mace and a cup of white wine

BEEF SOUP.

soups. 25

flour, mixed with half a pint of water and a little
salt and pepper; stir this into the soup half an hour
before serving it; put two table-spoonfuls of India
soy into the tureen, turn the soup on to it, stir it
up, and serve it very hot.

CLEAR BEEF SOUP.

Make it as the above ; put some pieces of bread,
toasted brown and cut into dice form, into the bot-
tom of the tureen, and Btrain the soup on it through
a sieve.

CARROT SOUP.

OCHRA SOUP.

GREEN PEA SOUP.

Put a shin of veal to boil in four quarts of water,

with two onions, two carrots, pepper and salt ; let it

26 RECEIPTS.

boil four hours ; then add two quarts of gi*een pea*,
not very young; let it boil an hour and a half.
Strain the soup through a sieve or soup-strainer;
add quarter of a pound of butter ; stir it up ; boil it
fifteen minutes.

FISH.

X VERY NICE CHOWDER.

Take a cod and haddock ; skin them, and take out
the bones. Put the heads and bones on to boil in
about three quarts of cold water and a little salt.
Cut the fish in small pieces, about four or six inches
square ; wash and wipe them dry ; flour them a little.

Cut about a quarter of a pound of salt pork in
thin slices; fry them a nice brown; cut up two
onions and fry them in the fat of the pork, but be
careful not to burn or have them too brown; take
out the onions and pork.

Have ready six potatoes, cut in thin slices. Put
a* layer of fish into a pot (having the pork at the
bottom), with a little fried onion, potatoes, pepper
and salt ; dredge in a little flour ; another layer of
fish, then the onions, potatoes, pepper, salt, and
flour ; and so on until all is in. Then strain the
water that the heads and bones have been boiling
in, through a cullender, on to the fish ; if not enough

pish. 27

to cover the fish, add hot water. Split six crack
ers, dip them in cold water quickly, and put them
over the top ; set it on the fire ; let it boil thirty
minutes.

Then add a quarter of a pound of butter and
two spoonfuls of flour, braided together ; let it boil
a few minutes ; if you like, just before dishing, add
a quart of cream or milk ; give it one boil, and it is
ready for the table.

♦

CHOWDEB.

Take a cod weighing about six pounds, and a
haddock weighing four pounds ; cut them in pieces
about six inches square, wash them clean, and wipe
them dry, and dredge them with a little flour ; cut
into slices about a quarter of a pound of salt pork
and two onions ; fry the pork a nice brown in a
pot large enough to make the soup in ; then take
out the pork and fry the onions, and be careful
not to burn them ; when these are done, put into
the hot fat a layer of fish ; then put in a little of
the onion, a few bits of pork, a little pepper and
salt ; dredge in some flour, and, if you like the
flavor, put in a little tomato, then another layer of
fish, and then the seasoning, and continue this until
the fish and seasoning are all in the pot ; split eight
hard crackers, dip them into cold water, and lay them
over the fish ; put in hot water enough to cover the
fish, and after it begins to boil, let it boil thirty
mmutes. Some like half milk and half water ; if

28 RECEIPTS.

milk is used, the tomato should be omitted; fof
those who like spice, a little clove and mace, with a
quart of red wine, is a great improvement.

CUSK I LA CR^ME.

Bub the fish well with salt ; put it into a kettle,
with enough boiling water to cover it ; as soon as it
boils put it on one side where it will just simmer ;
let it stand for an hour ; then take it up, and draw
out all the bones. Put one ounce of flour into a
saucepan, to which add, by. degrees, one quart of
cream or new milk, mixing it very smoothly ; then
add the juice of one lemon, one onion chopped fine,
a bunch of parsley, a little nutmeg, salt and pepper ;
put this on the fire, stirring till it forms a thick
sauce ; stir in a quarter of a pound of butter ;
strain the sauce through a sieve ; put a little on a
dish ; then lay the fish on to the dish, and turn the
sauce over it ; beat to a froth the whites of six
eggs, and spread over the whole ; set in the oven,
and bake half an hour. Be careful to bake it onlv
a very light color. This is a very handsome dish
for company ; it is very nice without the eggs, but
not so handsome.

BOILED COD.

The head and shoulders is considered the best to
boil. Lay it into cold water, with a handful of salt
and let it remain one hour ; then scrape and wash it
clean, rub a little salt and cayenne pepper into the
body, flour a cloth, pin the fish up tight, and put it

FISH. 29

into boiling water ; after it begins to boil, let it boil
thirty minutes, or according to the size of the fish ;
serve it with drawn butter, with two or three hard
boiled eggs chopped fine, or oyster sauce.

BAKED COD.

A fish weighing six or eight pounds is a good size
to bake ; it should be cooked whole to look well.
Make a dressing of bread-crums, pepper, salt, pars-
ley, and onion, and a little salt pork chopped fine ;
mix this up with one egg, fill the body, sew it up,
lay it into a large pan ; lay across it some strips of
salt pork to flavor it ; put one pint of water and a
little salt into the pan; bake it an hour and a half;
baste it often with butter and flour ; dish the fish ;
shake into the gravy a little flour, a little butter,
and two spoonfuls of tomato or walnut catsup ; give
it one boil, and turn it over the fish.

BROILED SCBOD.

Take a small cod, or the tail of a large one ; sprin-
kle a little salt over it, and let it remain over night ;
in the morning wash off the salt, and wipe it dry ;
set the outside to the fire first, and let it broil
gently half an hour ; when it is dished, rub it with
a little butter and a very little pepper ; send it to
the table very hot.

HADDOCK.

Cut into square pieces a haddock ; lay them into
a saucepan, with a little salt, red pepper, a little

SO RECEIPTS.

mace, and some small pieces of butter ; dredge in a
little flour or cracker-crums, and then put in an-
other layer of fish and seasoning ; cover this tight,
and let it simmer gently one hour; dish it very
carefully, and turn the gravy over the fish.

TO STEW HADDOCK IN ITS OWN LIQUOR.

Take a haddock, split it open, and take the bone
wholly out; then cut the fish into square pieces
about the length of your finger ; take some pounded
mace and cayenne mixed, and put it upon the pieces
of fish with your fingers in spots not quite an inch
apart upon the inside ; then butter the sides and
bottom of a large stewpan, put the fish in skin side
down, close together, but not one upon another.
The pan must be cold when the fish is put in ; let
it stew slowly about an houi and a quarter ; just
before it is quite done, mix some butter and flour
well together, add a glass of white wine, and, when
well mixed, turn it into the pan, and let it boil about
ten minutes ; when ready for serving, take the fish
out carefully in a deep dish, the spiced side up, and
pour the gravy over it.

FRIED COD AND HADDOCK.

Cut the fish in pieces about the size to help at
table ; wash and wipe them dry ; roll thorn in Indian
meal. Fry some pieces of salt pork ; take out the
pork, and put into the frying-pan some lard ; when

FISH. 31

it is quite hot, put in the fish, and fry it a light
brown ; dish it with the • fried pork ; serve with
drawn butter in a sauce tureen.

PRIED SMELTS.

Split them just far enough to clean them; lay
them in salt and water, and let them remain an
hour ; then wash them clean, and wipe them dry ;
have ready two eggs beat up in a plate, and some
cracker-crums in another plate ; put about two
pounds of lard into the frying-pan, set it on the
fire until it is very hot, dip the smelts into the egg
roll them in the crums, and put them into the
boiling fat; fry them a light brown; serve them
hot, with drawn butter.

PRIED PERCH.

Skin them all but the heads ; prepare them the
same #s smelts. They require a longer time to fry
than smelts, being larger and thicker.

Fresh cod's tongues, fried in the same way, are
very nice.

FRIED SALMON..

Cut the salmon into slices half an inch thick,
shake some flour over them, and fry them in butter,
or in sweet oil, or with egg and crums, as smelts.

FRIED HALIBUT

Ib' fried the same way as salmon.

32 RECEIPTS.

BOILED SALMON.

Salmon should be well cleansed, but not soaked
in water; rub a little salt into the body; flour a
cloth, and pin it up, and put it into boiling water.
For a piece weighing six pounds, after it begins to
boil, let it boil about half an hour. Serve it with
drawn butter and eggs, or lemon fish sauce, or lob-
ster sauce.

BROILED SALMON.

it may be either cut in slices, as fried salmon, or
split to the tail; broil it very quick, and when it is
dished rub some butter over it.

BOILED HALIBUT.

Some like the tail best, but the next cut is nicest,
and a much handsomer piece to dish. Eub a little
Bait over it, and lay it in cold water a little while ;
then wash it, and scrape it very clean ; put it into
a floured cloth, and then into boiling water. A
piece weighing eight pounds will require thirty-
five minutes to cook.

BROILED HALIBUT.

The nape, corned, is the best piece for broiling.
Wash it, and wipe it dry ; sprinkle a little flour over
it ; put the outside to the fire first, and broil it mod-
erately half an hour. When it is dished, spread a
little butter and pepper over it.

FISH. 33

BROILED MACKEREL.

Split it down the back ; sprinkle it with a little
Bait at night ; the next morning wash off the salt,
wipe it dry, and broil it before a quick fire ; put the
outside to the fire first. "When done, spread over
it some butter, and send it to the table very hot.

BOILED MACKEREL.

Draw the inwards out at the vent, and then put
the mackerel/ if two, into separate cloths ; boil them
twenty minutes, and serve them with drawn butter.

SMALL MACKEREL

Are very nice, gashed and fried the same as cod-
fish.

SALMON TROUT.

Salmon trout are broiled or fried the same as
mackerel. Serve it with fish sauce.

TAUTOG, OR BLACK FISH.

This fish is very hard to clean. Lay them in a
pan, and pour boiling-hot water over them; then
scrape them very hard until you get off* all the
scales; then wash and clean them in cold water.
Let them lie in palt and water a while. Make a
dressing of bread-crums, pepper, salt, a little clove,
a great deal of parsley, one onion, and a little salt
Y jrk, chopped fine ; mix this all up with a little
I utter ; then stuff the fish, and sew it up ; *put it

84 RECEIPTS.

into an iron pan; lay some strips of salt pork over
it to flavor it, dredge on a little flour, and put into
the pan a pint of water and a pint of red wine ;
set it into the oven of the range, and do not quite
close the door; let it stew gently one hour and a
half; baste it very often with the wine and butter.
When the fish is done, thicken the gravy with a
little flour and butter ; give it one boil, and turn it
over the fish.

TO STEW TAUTOG IN CLARET.

Cut in small pieces one onion; fry it a nice
brown; take out the onion; put in the fish; fry it
enough to brown it in a plenty of pork fat ; take
out the fish carefully to preserve the form; then
thicken the gravy with flour, adding a half-pint of
water and one pint of claret wine, a little mace,
pepper, and salt; simmer this together; put in the
fish, and stew it half an hour.

BLUE FISH, BAKED.

Make a dressing of about two cups bread-crums,
a little fat pork chopped fine, a plenty of parsley,
pepper and salt, one egg, mixed well together, and
stuff the body of the fish, and sew it up. Fry a very
little pork a nice brown ; add half a teacup of hot
water; lay the fish in; dredge it well with flour,
put small pieces of butter on to the fish, and bake
one hour ; baste it often ; dish the fish ; add a litt e
more water and flour and butter; give it one boi ,

FISH. 33

and turn it over the fish ; garnish it with slices of
lemon, or horseradish grated.

TO BROIL A BLUE FISH.

Split it in the back ; set the skin side to the fire
first ; when done, turn the other side ; a fish weigh-
ing three pounds requires half an hour to broil;
when dished, rub over it a little fresh butter, and
very little pepper and salt.

BLUE FISH, BOILED.

A fish weighing seven pounds requires three
quarters of an hour to boil it. Serve it with drawn
butter and eggs, or lemon fish sauce, or parsley ai\d
butter.

TURBOT.

We have a flat white-fish brought to our market,
very nearly the same as English turbot. To cook
them, scrape them clean ; wash in salt and water ;
wipe dry ; lay whole in a long pan ; dredge with a
little salt and flour; sprinkle on a little ground
mace ; pour over it a pint of red wine and a pint of
water ; let it stew until done. A common-sized one
bakes in about an hour. By putting a fish-drainer
into the pan under the fish, you can serve it with-
out breaking. Dish it on a long, flat dish. Braid a
kittle flour into a quarter of a pound of butter ; stir
it into the gravy with two spoonfuls of anchovy
*auce or walnut catsup ; give it one boil ; turn it
over the fish ; garnish it with lemon.

36 RECEIPTS.

BAKED SHAD.

Cut the fish down from the gills about six inches;
take out the inwards ; wash and scrape it clean, tab
ing off all the scales ;. wipe it dry ; make a dressing
of bread-crums, a little chopped parsley and pork,
pepper, salt, and butter ; fill up the shad with the
stuffing, sew it up, and lay into a baking-pan ; lay on
it some thin slices of pork or bits of butter ; dredge
on a little flour ; bake about forty minutes ; when
done, dish the shad ; then add to the gravy a piece
of butter, some pepper and salt, and a little hot
water; give it one boil, and turn over the fish;
garnish with parsley.

BROILED SHAD.

Scrape and scale a shad ; split it down the bacK ;
wash it clean ; wipe it dry ; lay the flesh side on to
the gridiron; broil ten or fifteen minutes; then
turn it skin down; broil ten minutes; dish it, and
rub over it a little sweet butter ; send hot.

EELS.

After they are skinned, turn boiling water ovei
them, and let them remain about half an hour.
To fry them, cut them up in pieces about six mchea
long, and fry them the same as codfish.

BAKED EELS.

Sprinkle some flour oyer them, and some pieces
of butter ; put them into a pan with a little water

pish. 37

and bake them half an hour. When they are dished,
make a gravy in the dish that they were baked in,
with some butter, flour, a little water, mustard, and
catsup. Give it one boil, and turn it on the eels.

SALT FISH, OB DUN FISH.

If you wish to cook a fish whole, put it into the
fish-kettle with six or eight quarts of water at
night ; the next morning, wash it clean out of the
water, wash out the kettle, put in the fish again,
with as much clean water as at first,, and set it so
near the fire as to scald, but not to boil. One hour
before dinner-time, take the fish up into a pan of
clean cold water, wash off all the skin and fins,
wash out the kettle again, and lay in the fish care-
fully; add fresh water, and set the kettle on the
fire to boil thirty minutes ; dish it in a clean nap-
kin, on a fish-dish ; to eat with drawn butter and
pork scraps.

To make what are called scraps, cut a quarter of a
pound of fat salt pork into very small square pieces ;
put them into a frying-pan, stirring them frequently
until the fat is extracted, and the scraps are done
light brown.

If you do not wish to cook a whole fish, cut it
into pieces about eight inches square ; when dished,
garnish with eggs boiled hard, and cut into slices,
with boiled beets. Beets should alwavs be served
witJ> ««4t fish.

88 RECEIPTS.

TO MINCE FISH.

Chop the fish very fine ; chop half as much more
boiled potatoes as fish ; fry out the pork as before
stated ; mix the potatoes and fish together ; put it
into the hot fat, stir it up well, add a little hot
water, and a piece of butter the size of an egg ;
stir it all up well until it gets very hot ; let it stand
until it browns a little, and serve it hot. Or mince
the fish as before directed, make it into balls, and
fry them in pork or butter.

MINCE FISH BALLS.

Prepare the fish as above ; make it into balls the
size of an egg ; drop them into hot lard, and fry a
nice brown.

. BROILED SALT FISH.

After being prepared by boiling, take a nice
tender piece, broil it about five minutes a nice
brown ; spread on a little butter. It is a nice relish
for breakfast.

SALT FISH WITH EGGS.

Take a nice piece of tender salt fish ; pick it fine J
put it into a frying-pan ; add two table-spoonfuls of
boiling water, a piece of butter half the size of an
egg, a very little pepper ; set it on the fire, stirring
it constantly until the butter melts ; break in four
eggs, stirring it constantly until the eggs are cooked
Served very hot.

PISH. , 3&

STEWED OYSTERS. | |

Wash a gallon of oysters ; let the liquor stand
and settle -about ten minutes ; strain it through a fine
sieve into a saucepan ; add one third as much cold
water as liquor, and a quarter of a pound of butter ,
braid into it a little flour or cracker-crums, and stir
this into the liquor ; add a little Cayenne pepper, and
mace, if liked, and boil this up ; add the oysters,
toast half a dozen crackers, and butter them a little ;
lay them into the oyster-dish, and pour the oysters
on to them. Before dishing, add a wineglass of
white wine, or half a wineglass of vinegar. *

SCALLOPED OYSTERS.

Wash out of the liquor two quarts of oysters;
pound very fine eight soft crackers, or grate a stale
loaf of bread ; butter a deep dish, sprinkle in a layer
of crums, then a layer of oysters; a little mace,
pepper, and bits of butter ; another layer of crums,
another of oysters ; then seasoning as before, and so
on, until the dish is filled ; cover the dish over with
bread-crums, seasoning as before. Turn over it a
cup of the oyster liquor, or a cup of white wine ;
set it into the oven for thirty or forty minutes to
brown.

FRIED OYSTERS.

Take large oysters, wash them clean out of the
liquor, and wipe them dry; dip them in eggs, and
then in crums, and fry them in hot fat.

40 RECEIPTS.

4. DISH OP COLD OYSTERS

Is very nice in warm weather, to serve before
meats instead of soup.

A DISH OP RAW OYSTERS.

Wash the shells clean with a brush, and wipe dry ;
lay on a large flat dish, with the deep side down.
Each person at the table should be supplied with a
coarse towel and a short knife to open the oysters.
Some have the top shell taken off in the kitchen ;
others have the oysters taken out of the shell and
served in a deep dish. This, I think, is the best way ;
but they should be left until just before serving. A
lemon, cut in halves, should always be served with
raw oysters.

OYSTER PIE.

Wash out of the liquor two quarts of oysters ;
season them with pepper, a little mace, a glass of
white wine; add a cup of very fine cracker-crums,
and some little bits of butter ; put them into the
pie-dish, lined with paste ; add half the liquor. The
dish must be quite full, and covered with a rich puff
paste ; baked until the crust is done.

ANOTHER OYSTER PIE.

Line the pie-dish half way up with crust ; fill the
dish with pieces of stale bread ; place the cover of
paste over this ; bake it about fifteen or twenty min-
utes L'ft the crust ; have ready some oysters, pre«

FISH. 4)

pared as for pat6s ; fill the pie ; put on the crust
Send to table hot.

OYSTER PATTIES.

Line small patty-pans with a good paste ; cut
some covers to the pans with a rich puff paste;
bake the crust on tin sheets ; wash a quart of oys-
ters out of the liquor, and put them into a sauce-
pan ; add a piece of butter the size of an egg, half
a teaspoonful of mace, a wineglass full of white
wine, the juice of a lemon, and a very little flour ;
give them one scald, stirring all the time ; fill the
patties, put on the crust, and send to the table
immediately, as the crusts should not get soaked
before using them.

CURRIED OYSTERS.

Wash a quart of oysters from the liquor ; put the
liquor into a saucepan ; braid up one quarter pound
of butter with two table-spoonfuls of flour ; stir
this into the liquor with one table-spoonful of curry
powder. Let it come to a boil ; put in the oysters ;
give them one boil ; serve in a deep dish.

STEWED LOBSTER.

Take out all the meat and soft part from the
body, and cut it up into small bits ; put them into
a saucepan, with two cups of white stock, a little
mace, Cayenne, and salt ; dredge in some flour, some
bits of butter, and stew it about ten or fifteen mm*

42 BECEIP1K

utes ; stir it frequently, and when done, add a little
vinegar or white wine.

CURRY LOBSTER.

Cut a lobster in pieces, or leave it as whole as j ou
can ; take a cup of hot water, a piece of butter, two
spoonfuls of flour, one of curry powder, a little
pepper and salt, and the soft portion of the lobster.
Stir this all together ; add a cup of cream ; give it
one boil. Put it on to the lobster, and let it simmer
two minutes.

LOBSTER PIE

Made as above, with stewed lobsters instead of
oysters.

LOBSTER FOR VOL-AU-VENT.

Take a very tender lobster, cut it in small pieces ;
put them into a saucepan, with a little mace, pepper
and salt, a piece of butter half the size of an egg ;
a little flour, half a cup of cream, half a cup of white
wine ; stir this until heated through ; turn it into a
small strainer, so that there will not be too much
gravy ; fill the vol-au-vent just as it goes to the table.

OYSTERS FOR THE SAME.

Wash a quart of oysters ; put them into a sauce-
pan with a piece of butter the size of an egg, a little
mace; dredge in a little flour, the juice of a lemon;
gtir this until quite hot, then fill the volau-vent.

KEATS. 43

BOILED CLAMS.

Wash clean a peck of clams ; put them into an
iron pot with two quarts of water ; boil quarter of
an hour. Put them into a large deep dish, and let each
person open for themselves that they may enjoy
them hot. To be eaten with pepper and vinegar.
The liquor is very nice to drink.

CLAM CHOWDER.

Wash the clams ; put them into a large pan ; turn
boiling water over them; cover them tight; let
them stand ten or fifteen minutes ; take out all the
clams ; cut off the black heads ; flour, and season
them well with a little nutmeg, mace, pepper and
salt. Take three quarts of the liquor, and put it into a
saucepan to boil ; to half a pound of butter braid in
three table-spoonfuls flour ; stir into the liquor ; put
in the clams; let it boil fifteen minutes. If you
like, add a pint of cream or milk.

MEATS.

BOAST BEEP.

A piece of beef weighing ten pounds requires
two hours to roast. Allow ten minutes to every
pound over or under this weight. Do not put the
meat too close to the fire at first. When half done

44 RECEIPTS.

turn the fat out of the roaster ; then baste the meat
with the drippings two or three times. Do not
salt or flour it until nearly done. Just before
dishing, dredge on a little salt and flour, baste it
well, and set it close to the fire to froth.

The second cut of the surloin, the second cut o*
the ribs, and the back of the rump, are considereq
the best parts for roasting.

TO MAKE A GOOD BEEP GRAVY.

Take the drippings from the meat after the fat has
been turned off; turn into a saucepan, and add a
cup of boiling water ; shake in a little flour and salt,
and let it just come to a boil, stirring it all the time ;
add a table-spoonful of soy or tomato catsup.

BEEFSTEAK.

A rump steak is the best ; a surloin is the next
best. To broil a steak requires a quick fire. If
cooked by a range, it should be put in front, and
not on the top. Never use a fork to turn the steak,
nor salt it while cooking.

A steak half an inch thick requires ten minutes,
and one an inch thick requires fifteen minutes.
Have ready a hot dish ; put the steak upon it, and a
little butter upon both sides ; salt and pepper to suit
the taste ; adding a little tomato catsup to the gravy
improves it.

Waterman's patent gridiron is the best to use with
a range.

MEATS. 4/

BEEFSTEAK, WITH OYSTER SAUCE.

Cook the steak as above. Take the liqu or of a
quart of oysters, put it into a saucepan, with about
six ounces of butter mixed with a little flour, and
let it come to a ooil ; turn in the oysters ; let this
boil up once ; turn it on the steak, and send it to
the table very hot.

BEEFSTEAK, WITH SMOTHERED ONIONS.

Cook the beefsteak as before directed. Cut up
six onions very fine ; put them into a saucepan with
a cup of hot water, a piece of butter about the size
of an egg, some pepper, salt, and a little flour ; let it
stew until the onions are quite soft ; turn this over
the steak quite hot.

BEEFSTEAK SMOTHERED WITH ONIONS.

Cut up six onions very fine ; put them into a
saucepan with two cups of hot water, a piece of
butter the size of a cup, pepper and salt ; dredge
in a little flour ; let it stew until the onions are quite
soft ; then have the steak broiled as above ; put it
into the saucepan with the onions; let it simmer
about ten minutes ; send it to table very hot.

FILLET OF BEEF.

Take a surloin or second cut of the rib ; take out
the bones with a sharp knife ; skewer it round in
good shape ; lay the bones into a large saucepan,
with two onions, one carrot, a dozen cloves ; then

16 RECEIPTS.

the meat, with beef stock or water enough to just
cover it; let it cook slowly two hours; dish the
meat ; skim all the fat from the gravy ; add some
flour mixed with a little water ; two spoonfuls of
soy or walnut catsup ; give it one boil ; turn a little
gravy over the meat, and serve the rest in a gravy
lureen.

ANOTHER FILLET OP BEEF. l\\?vJX£)« * '^

r-> P

a->

Take the tenderloin from the rump of beef; lard
it with fat pork ; lay it into a saucepan with a quart
of good beef stock, pepper, salt, a dozen cloves, &

and one onion ; let it simmer two hours; dish the *

beef; take off all the fat from the gravy; stir in a , ^1;
little flour and water, and a spoonful of soy ; give
it one boil ; turn a little over the meat, and send
the rest to table in the gravy-tureen. ' <£

ALAMODE BEEF.

Take a piece of the round of beef, weighing
about ten or twelve pounds ; tie it up with a strong
string in the form of a round. Take half a table-
spoonful of pepper, one of salt, one of ground cloves,
and two of sugar ; rub these all over the meat the
night before it is to be cooked ; make a nice force-
meat of half a brick-loaf of crums, two sausages,
one onion chopped fine, two table-spoonfuls of
sweet herbs, one of cloves, one of salt, half a one
of pepper, and two eggs. Mix them well together.
Make holes in your meat about two inches apart;
fill them with the dressing, and sew them up, Stick

■ < y

HEATS. 47

an onion full of cloves, put it into the pot, and add
one quart of water and one quart of red wine;
place skewers in the pot about two inches from the
bottom ; lay your beef oil them ; cover the pot very
tight, to prevent the steam from escaping ; let this
stew gently four hours ; turn the meat two or three
times while cooking ; turn a pint of red wine over
the meat ; let it stew an hour longer ; thicken your
gravy with a little flour and a little salt ; skim off the
fat, and boil it up once; turn a part over your
meat when dished, and send the remainder of it to
table in a sauce-tureen.

BOUILLI BEE* 1 .

Put a part of a brisket of beef, weighing six
pounds, into a saucepan, and cold water enough to
cover it.; let it boil until the scum rises, and skim
it nicely; add two carrots, two turnips, and one
onion, cut in dice form ; stick an onion full of cloves ;
let all this simmer three hours; add one tumbler
of red wine, two teaspoonfuls of mixed mustard,
and one table-spoonful of soy ; let it simmer one
hour. When done, sprinkle over it some pickled
cucumbers, cut very fine ; stir a little flour into
your gravy, give it one boil, turn it into the dish
with the meat, and send it to the table very hot.

A BEEP PIE.

Take cold roast beef or steak ; cut it into thm
slices, and put a layer into a pie-dish ; shake in a

48 RECEIPTS.

little flour, pepper, and salt; cut up a tomato (if
you have it), or onion chopped very fine; then
another layer of beef and seasoning, and so on
until the dish is filled. If you have any beef gravy,
put it in ; if not, a little beef drippings, and water
enough to make sufficient gravy. Have ready one
dozen potatoes, well boiled and mashed, half a
cup of milk or cream, and a little butter and salt ;
spread it over the pie as a crust, an inch thick;
brush it over with egg, and bake it about twenty
five minutes.

BEEP OLIVES.

Take a slice of the round of beef about an inch
thick ; beat it with a rolling-pin to the thickness of
half an inch, and cut it into four-inch squares.
Have ready some dressing made of beef, a little
salt pork, one onion chopped very fine, one cup of
bread-crums, pepper, salt, cloves, and sweet mar.
joram; mix all this up with an egg; put it into
the pieces of steak, and sew them up in the form
of olives; lay them in a tin pan with a cup of
brown stock ; sprinkle a little flour over them, and
&et them in the oven. When half done, baste them
with a little butter. They require about twenty
minutes' cooking. Dish your olives; add to the
gravy half a qpp of boiling water, a small piece of
butter, a little flour, and two teaspoonfuls of soy j
give this one boil, and turn it over the olives when
ready to send to the table.

If EATS. 49 *

TO PREPARE SPICED BEEP.

Take the brisket or rattleran ; cut it into pieces
about the size you wish to cook; rub it over with
fine salt; a little sugar, cloves, allspice, pepper, and
saltpetre ; roll the beef up tight, and tie it.

To thirty pounds of beef allow a cup of salt, a
cup of spice (the spice is not to be ground), a
piece of saltpetre the size of a nutmeg, broken
fine ; pack the beef, when prepared, into a keg ;
add one quart of good vinegar, and enough beef
brine to cover the beef; let it stand about one
week, when it will be fit for use. This will keep
six months or more.

Boil a piece of this beef weighing eight pounds
six hours; press it eight. hours; to be served cold.

BOUILLI TONGUE.

Take a fresh beef tongue ; lay it in cold water
one hour ; then put it into boiling water ; let it
boil three hours ; lay it into cold water a few min
utes ; skin it very nicely, and set it away until next
day ; then put it into a saucepan ; just cover it
with water, or beef stock if you have it ; cut up
two carrots, two onions, a little celery, one turnip,
in nice square pieces about as large as a die ; put
all into the saucepan, with a dozen cloves, a little
pepper and salt ; let it stew an hour and a half;
then add half a tumbler of red wine, a table-spoonful
of mixed mustard, and one of soy ; let it simmer, half
an hour; dish the tongue, placing it in the middle

50 RECEIPT^.

of the dish ; mix a little flour in a little cold water;
stir it into the gravy ; give it one boil ; turn it over
the tongue. Have ready a pickled cucumber cut
fine ; sprinkle it over the tongue.

CORNED BEEF.

The navel end of the brisket is the best piece to
boil. It should be put into cold water. Just before
it boils take the scum off. A piece of beef weigh-
ing eight pounds requires five hours' boiling. Be-
fore sending to the table, the bone should be taken
out, and the beef pressed half an hour. If done
so, it looks much nicer, and cuts better.

EDGE-BONE OF BEEF,

Weighing ten pounds, should be boiled threo
hours, as this piece should be a little rare.

MINCED CORNED BEEF.

Chop some corned beef, fat and lean together,
very fine, and as much potato ; mix them together ;
put them into a frying-pan with a good-sized piece
of butter, and a little pepper ; stir it frequently until
it is very hot ; then let it stand until the bottom is
brown; turn it on to a flat dish, and dress it with a
little parsley. This is a nice breakfast dish.

BRISKET OF BEEF STUFFED.

A piece weighing eight pounds requires about
five or six hours to boil. Make u dressing of bread-

MEATS. 51

^rurns, pepper, salt, sweet herbs, a little mace, and
one onion chopped fine and mixed with an egg.
Put the dressing in between the fat and lean of the
beef, and sew it up tight ; flour a cloth ; pin the
beef up very tight in it ; boil it five or six hours.
When it is done take the cloth off, and press it
until it is cold. This is to be cut in thin slices, and
eaten cold.

SALTPETRED TONGUE

Requires five or six hours to boil. When done
lay it into cold water three minutes ; peel off the
skin, beginning at the tip end of the tongue, as it
comes off much easier.

SMOKED TONGUE.

Smoked tongue should be laid in cold water over
night j then put into cold water, and boiled four
hours.

CORNED TONGUE.

Corned tongue should be washed clean, put into
cold water, and boiled three hours.

TO DRESS KIDNEYS.

Cut them through the centre ; take out the core ;
pull the kernels apart; put them into a saucepan
without any water, and set them on the fire where
they may get hot, not boil ; in half an hour put the
kidneys into cold water, wash them clean, and put
them back into the saucepan with just enough water
to cover them; boil them one hour; then take

52 RECEIPTS.

them up; clean off the fat and skin; put into a
frying-pan some butter, pepper, and salt ; dredge in
a little flour, half a pint of hot water, and the kid-
neys ; let them simmer twenty minutes ; stir them
often ; do not let them fry, because it hardens them.
This is a very nice dish for breakfast.

TRIPE.

The honey-comb part is the best; it should be
well boiled. Cut it in square pieces of about six
inches ; wash it in salt and water ; wipe it dry ; dip
it in eggs and crums, or batter, and fry it in hot
fat. Serve it with oyster sauce. After dishing tho
tripe, turn a quart of oyster sauce over it.

ANOTHER TRIPE.

Be sure the tripe is well boiled, that is, very ten-
der ; if not, boil it until it is so ; then cut it in
pieces about four inches square; let it be quite
cold ; roll the pieces cornerwise ; tie them with a
thread ; dredge them with a little salt and mace ;
roll them in egg and crums ; fry in fat a nice
brown ; serve with a gravy of drawn butter, with a
little lemon and tomato catsup boiled in.

. ROAST LEG OP MUTTON.

A leg of mutton weighing ten pounds should be
roasted two hours. When half done turn the fat
out of the roaster; then baste the meat with
the drippings. Make the gravy the same as for

MEATS. 53

roast beefj or add a few spoonfuls of currant
jelly and a cup of red wine. Ten minutes moro
should be allowed for every extra pound of mutton,

BOAST SADDLE OP MUTTON.

A saddle of mutton, weighing eight pounds,
requires three quarters of an hour to cook. The
gravy is made the same as for a leg of mutton.

A SHOULDER OP MUTTON,

"Weighing six pounds, requires one hour to roast;
if stuffed, half an hour longer. Before cooking it,
tafce out the bone, and fill the space with a dressing
of bread-crums, pepper, salt, sweet marjoram, one
ogg, and a small piece of butter.

TTCO OF MUTTON BOILED.

A leg of mutton, weighing ten pounds, requires
an hour and a half to boil. Flour a cloth, tie the
meat in it very tight, and put it into boiling water ;
when done, put it into a pan, and turn cold water
over it, and let it remain two minutes before remov-
ing the cloth; this makes the mutton look very
white.

A SHOULDER OP MUTTON BOILED

Is cooked in the same way as a leg, except that it
takes half an hour less time to boil.

54 RECEIPTS.

HARICOT MUTTON.

Take a cold leg of boiled mutton, or a small one
not boiled, and put it into a saucepan that covers
close ; cut into dice form two carrots, two turnips,
and two onions ; put them around or under the mut-
ton; add eight or ten cloves, pepper, salt, and water
enough to cover the mutton ; simmer it four hours.
About half an hour before dishing, add a cup of
white wine, and two teaspoonfuls of soy. The water
will waste away, leaving enough to make the gravy.
After taking out the meat, skim off all the fat you
can before making the gravy; dish the mutton; stir
a little flour into the gravy, give it one boil, and
then turn the vegetables and gravy over the meat.

MUTTON CHOPS,

If broiled on a gridiron, should be wrapped in
paper. They require about ten minutes to cook.
When they are taken out of the papers to be dished,
season them with pepper, salt, and a little butter.

ANOTHER MODE.

Lay the mutton chops into a pan; dredge a little
flour over them ; put them into the oven, with the
door half open. They require about fifteen minutes
to cook. Have prepared a hot dish ; after you dish
the chops, dredge a little flour into your gravy, with
a few spoonfuls of hot water, tomato catsup, pepper
and gait ; gi^e it one boil, and turn it over the chops*

MEATS. 55

ANOTHER MODE.*'

Beat up an egg, and season the chops with peppei
and salt ; dip them in the egg, and then roll them in
bread-crums ; put them into a pan, and set them in
the oven; cook them about fifteen minutes. After
dishing the chops, add to your gravy a little butter
1 3d wine, and currant jelly ; dredge in a little flour :
let it boil once, and turn it over the chops.

MUTTON CHOPS.

Cut the saddle of mutton, separating each bone,
trim ofF the thin fat ; rub them over with yolk of
egg and bread-crums; broil or fry them. Serve with
gravy as for other chops.

MINCE MUTTON.

Chop the mutton very fine ; put it into a frying-
pan, with some of the gravy, if you have it; if not,
put in a little soup stock, just enough to moisten it,
season it with butter, pepper, and salt ; stir it fre*
quently, that it may not fry, but get very hot. Serve,
nn slices of toasted bread ; garnish with lemon.

MUTTON PIE.

Take cold roast mutton, cut in nice slices; lay
them in a pie-dish; season them with pepper and salt;
add the cold gravy and a spoonful of currant jelly ;
if not enough gravy, add a little water, a piece of
butter, dredge in a little flour, and cover it with

56 RECEIPTS.

paste, or rice, or potato crust. Bake it three qua*,
ters of an hour.

ANOTHER,

Made of cold boiled mutton. Cut all the meat in
nice slices ; lay them in a pie-dish, with the remains
of the drawn butter and capers, a little pepper, salt,
and a cup of white soup stock; cover the pie with
potato or rice crust. Bake half an hour.

A FILLET OF VEAL ROASTED.

The bone should be taken out; fill the cavity
with a dressing made of bread-crums, pepper, salt,
and sweet marjoram, a piece of butter the size of
an egg, or a little fat pork chopped very fine, and
one egg ; mix this up well ; skewer the veal tight,
to keep the dressing in. It adds to the look and
taste of a fillet of veal to lard it with xpork ; if this
is not done, it should be basted often with butter.
A piece weighing eight pounds requires four hours
to roast.

A LOIN OF VEAL

Is very nice, roasted plain. It is, however, very
palatable cooked the same as a fillet of veal, by
taking out the kidneys, and putting dressing in their
place. It requires three hours if roasted plain, and
three and a half hours with dressing.

HEATS. 51

A BREAST OF VEAL BOASTED

Requires an hour and a half to roast. A few strips
of pork laid across it make it much nicer.

BOILED VEAL.

A fillet or shoulder of veal is very nice boiled ;
prepared the same as to roast. Boil three hours,
and serve with celery or oyster sauce.

TO RAGOUT A BREAST OF VEAL.

Lay a breast of veal in a p*n with a pint of water,
a little salt, pepper, and mace ; stew it an hour and
a half, and turn it once or twice ; make some force-
meat balls, with a little veal chopped fine, a few
bread-crums, sweet herbs, salt, pepper, a little but-
ter, and one egg ; mix it well together, and make it
into small balls, and lay them on the meat ; baste it
with butter, dredge on a little flour, set it into the
oven to brown about twenty minutes, and dish the
veal ; add to the gravy a glass cf white wine, a little
butter, and a little flour ; give it one boil, and pour
the gravy over the meat.

A RAGOUT VEAL WITH VEGETABLES.

Cut in small dice form one carrot and one turnip
chop one onion fine, and put them into a pan with
a quart of water, a little pepper, salt, and mace.
Put in the veal; set it into the-oven ; turn the meat
once or twice; stew it two hours; take it out.

5$ RECEIPTS

dredge on eoine flour, and baste it with the gravy
Set it into the ovon again to brown. When done,
dish the meat, stir into the gravy a little flour, a
little soy or tomato catsup, give it one boil, and
turn it over the meat.

A BREAST OP VEAL, BONED.

Take all the bones from a breast of veal; be card-
ial not to cut through the fleshy part; wash it clean
and wipe it dry ; have ready a stuffing prepared the
same as for boned turkey ; roll it up in the meat,
sew it tight, lard it, put it into a saucepan with
water enough to cover it ; cut up a head of celery,
a carrot, and an onion ; put them into the saucepan,
with a little salt, pepper, and mace ; stew the whole
about two hours and a half. Take out the meat,
Liy it on a baking-pan, rub well with butter, dredge
with flour, baste it. with some of the liquor; if you
wish to serve hot, set in the oven to brown while
you prepare the gravy. Take a pint of the liquor;
skim off all the fat ; braid in, with a piece of butter
the size of an egg, two table-spoonfuls of flour; put
it into the liquor, stirring all the time ; add a little
mace, a cup of cream, a gill of white wine, and give
it one boil ; pour a little over the meat, and serve
the rest in a gravy-tureen. Garnish the dish with
lemon.

If to cut cold, do not brown the meat, but serve
with meat jelly, as for boned turkey or chicken.

HEATS. 58

A BBEAST OF VEAL DRESSED WITH TOMATOES.

Cut up two onions ; fry them in a little butter in
a large baking-pan ; lay into this a small breast of
veal; cover it with a good white stock,' a little mace,
pepper, and salt ; peel and cut up, a dozen tomatoes;
put them round and over the meat; set it in the
oven to stew about two hours.

BLANQUETTE OP VEAL.

Half a breast of veal, cut in small pieces, put into
a saucepan, with water enough to just cover it, and
a little mace, pepper, and salt ; let it boil till quite
tender, then take out the veal and put it in cold
water to bleach ; break up a pint bowl full of mac-
aroni in small pieces; boil it in milk till tender;
braid up quarter of a pound of butter and two table-
spoonfuls of flour; stir it into the gravy ; put in the
meat and macaroni, and give it one boil. Served in
a deep dish, and garnished with lemons.

A VEAL PIE.

A rack of veal, cut into small pieces, parboil in
water enough to fill your pie-dish ; when about half
cooked, take the veal out to cool; season the gravy
with pepper, salt, a little mace, and a little salt
pork ; dredge in a little flour, line the sides of your
dish with paste, lay in your meat and gravy, covet
it with a thick paste, and cut a little hole in the top
Bake it half an hour.

60 RECEIPTS.

A VEAL POT-PIE.

Taka a scrag or breast-neck of veal ; cut it into
slices about an inch thick ; fry some slices of salt
pork in an iron pot ; dour the veal ; lay them into
the hot fat, and let it brown a little ; add water
enough to just cover the meat; let it simmer about
half an hour ; season it with pepper and salt ; dredge
in a little flour. Have ready a common paste ; roll
it about half an inch thick, just large enough to cover
the meat ; cover the pot with a hot iron cover. Let
it cook gently about three quarters of an hour.

VEAL CUTLETS.

Pry half a dozen slices of salt pork a nice brown
color ; take out the pork, and keep it hot, and add
a few spoonfuls of cook fat. A slice from the leg
of veal makes the best cutlet. Wash and wipe the
slices very dry; have ready an egg beaten, and
some bread-crums; dip the cutlets first into the
egg, and then into the crums ; lay them into the
hot fat ; fry about fifteen or twenty minutes, or until
they are of a nice brown. Dish the cutlets. Make
your gravy by adding a little hot water and butter ;
dredge in a little flour and soy, and give it one boil,
stirring it all the time ; turn it over the cutlets ; gar-
nish with scraped horseradish and the salt pork.

ANOTHER.

Take two slices of veal from the leg ; cut them
ilito pieces about four or five inches square ; put

MEATS. 61

them into a saucepan with one and a half pints of
water ; boil ten minutes ; take them from the water ;
put them into cold water to blanch about twenty min-
utes. Cut some nice fat pork ; lard the cutlets as
you would sweetbreads ; put them into a baking-
pan; dredge with flour, a little salt, pepper, and
mace ; put in half the water they were boiled in ;
set them in the oven to brown, basting twice witli
butter, flour, and the gravy. When done, dish the
cutlets. Stir into the gravy a little flour, butter
(if not enough gravy, add a little more of the water),
and a teaspoonful of soy ; give it one boil, stirring
all the time ; be careful it does not curdle ; garnish
with parsley and lemon. This makes a handsome
side-dish.

VEAL CUTLETS PLAIN.

Pry out the pork as above ; wipe the slices of
veal dry ; put them into the hot fat, and fry them a
aice brown. Served with horseradish.

BROILED VEAL.

Take a slice about half an inch thick ; broil it very
slowly, as veal should be very well cooked ; season
it with butter, pepper and salt.

VEAL CROQUETTES.

Mince the veal very fine, and season it with a little
pepper, salt, and mace ; with the hands make it intc
balls the form of a pear ; roll them in egg, and thei*
in crums. Pry them in hot fat, and dish them on

62 RECEIPTS.

the large end ; place a stalk of parsley in the small i

end ; garnish with parsley. "

VEAL OLIVES.

Cut slices of veal from the fillet about half an inch
thick, and four inches square. Have ready some
cold or raw veal chopped fine, stale bread-crums,
seasoned with mace, pepper, salt, sweet herbs, and
a piece of butter ; drop in an egg ; mix this all to-
gether well ; lay the dressing on the veal ; sew or
skewer them up tight in the form cf olives ; lard
them with salt pork ; lay them into a baking-pan,
with a cup of hot water ; let them bake about one
hour, basting with flour frequently. In dishing
them, place two or three on a dish. To make the
gravy, add a good piece of butter ; a little flour, mace,
pepper and salt, and a glass of white wine, if you
like ; give it one boil ; turn it on to the olives ; gar-
nish with parsley and lemons.

MINCE VEAL.

Take cold roast or boiled veal, and chop it very
fine ; season it with pepper and salt. If you have
any cold gravy, put it with it ; if not, butter will
answer. Heat it very hot, stirring it often, that the
gravy may not oil. Serve it on slices of toasted
bread, and garnish with lemon.

. SWEETBREADS.

Lard them with salt pork, and boil them in clear
water about fifteen minutes ; put them into cold

MEATS. OH

water about ten minutes ; then put them into a pan.
Dredge in a little flour, about half a pint of hot
water, very little mace, pepper, and salt ; set them
into the oven to brown about twenty minutes,
Dish the sweetbreads, add to the gravy a piece of
butter about the size of an egg, and a little flour ;
give it one boil, and turn it over the sweetbreads hot.
Garnish the dish with sliced lemon and parsley.

TO BROIL SWEETBREADS.

Split them in two with a very sharp knife ; iay
them on the gridiron about three minutes ; broil both
sides; dish them. Take a little hot water, a piece
of butter, a little flour, pepper and salt, and a little
cream. Stir this together ; give it one boil, and turn
it over the sweetbreads*

a calf's head.

Soak a calf s head in cold water two hours ; take
out the brains ; scrape the head very clean ; flour a
cloth, pin up the head very tight, and put it into six
or eight quarts of water to boil, with two pounds of
salt pork. Tie up the brains in a piece of cloth sep-
arately. Let the head boil about two hours ; then
add the liver, lights, and brains, and let all boil two
hours more. Remove the cloth, and the large bones
will come out very easily from the head ; lay it on a
dish, with the skin side up. This is to be kept hot
while making the gravy ; then take a quart of the
liquor that the head was boilc? jr., one third of the

64 RECEIPTS.

liver chopped very fine, the brains braided up with
a spoon, a quarter of a pound of butter, two table-
spoonfuls of flour, pepper, salt, and sweet marjoram.
Put this together into a saucepan, and let it boil ;
then add two table-spoonfuls of vinegar ; divide the
liver and head ; skin the tongue, and lay it on around
the head on the dish ; put a part of the gravy over
the head, and send the remainder to table in a gravy-
dish. Garnish your dish with scraped horseradish
and lemon sliced.

TO STEW A CALF'S HEAD.

Boil the head, so that the large bones can be
taken out with ease, but not enough for eating ; put
some butter into a stewpan or baking-kettle ; when
the butter is melted, put the jelly part of the head
down with it, so as to brown it handsomely. Move
it a little while cooking, lest it should stick to the
bottom. Then turn over the head, dredge flour
around the kettle enough to thicken the gravy, and
let it brown a little ; take about a quart of the liquor
in which the head was boiled, and pour it on the
head in the kettle; put in half a tumbler of wine,
red and white mixed together, a little sweet marjo-
ram, some grated nutmeg, a little mace, a clove or
two pounded, a little Cayenne, and a little black pep-
per, and salt to your taste. With all these condi-
ments season the gravy; then slice some of the
liver and tongue which has been previously par-
boiled ; stew all an hour or more, watching it

HEATS* 6ft

constantly lest it stew too much. Garnish with egg
balls, forcemeat balls, and sliced lemon. The brains
should be taken out and boiled separately from the
head, and added just before serving it all up.

calf's feet.

Boil about three hours in four quarts of water ;
then take out the large bones, split the feet, and lay
them into a saucepan ; shake in a little flour, two
ounces of butter, a little pepper, salt, mace, half a
teacup of white wine, a table-spoonful of vinegar,
and two teacups of the liquor in which the feet
were boiled. Simmer this all together about ten
minutes, and send it to the table very hot, garnished
with sliced lemon.

The remainder of the liquor in which the teet
were boiled may bo used for jelly, as directed
for calf s foot jelly.

BAKED CALF'S LIVER.

Lard it with fat pork, and put it into an iron pan
with a pint of water or veal stock. Bake it three
quarters of an hour, basting it frequently. Have
prepared some macaroni, well boiled in milk and
water. Dish the liver, lay around the macaroni,
add to the gravy a piece of butter the size of an
egg, a little flour, pepper, salt, and soy. Boil it up
once, and turn it over the dish.

66 receipts.

calf's head and pluck.

Soak a calPs head in cold water two hours ; wash
it clean ; wipe it dry ; take out the brains, and soak
until wanted to cook. Put the head and heart into
six quarts of cold water, to boil about three hours ; tie
the brains in a small cloth, and put in with the head,
to boil one hour. Braid together quarter of a pound
of butter and two table-spotmfuls of flour ; put it
into a saucepan with a pint of the liquor the head
was boiled in, a little white pepper, salt, a very little
mace, the juice of a lemon, and some chopped pars-
ley. Slip the bones out of the head ; then take
half the head and the tongue, and put them into cold
water to blanch half an hour ; skin the tongue ; cut
up the head in small pieces an inch square ; put it
into the gravy and stew fifteen minutes, and put i%
to simmer. Cut half the brains in pieces, add it to
the head, and give it one boil. Set the tongue up
in the middle of the dish ; turn the contents of the
saucepan over and around it.

The Liver.

Skewer the liver into a round shape ; lard it .
put it into a bakepan with a little of the liquor tho
head was boiled in ; dredge it with flour, pepper,
and salt ; bake it about an hour. Baste it with but-
ter and flour three or four times while baking ; when
done,, dish it ; add a little butter and flour to the
gravy, with two large spoonfuls of vinegar, a little

MEATS. 67

cshopped parsley, stir it quickly, give it one boil,
and turn it over the liver ; send to table very hot.

The Heart.

Put a piece of butter, the size of an egg, into a
saucepan; stir it until melted; dredge in a little
flour, pepper, and salt ; add some chopped parsley,
a very little onion chopped fine, and a table-spoon-
ful of walnut catsup, stirring all the time till it
boils ; then add a table-spoonful of soy, put in the
heart, and give it one boil. Dish it, and garnish
with lemons and parsley.

The Head Browned.

Take the other half of the head, lay it into a tin
baking-pan, skin side up, with about a pint of the
liquor it was boiled in; rub it over well with
butter, dredge it with flour, and set it into the oven
to brown. Dish the head, and sprinkle over it the
yolks of two hard-boiled eggs, chopped fine. Chop
the brains fine, and put them into the gravy, with a
table-spoonful of chopped parsley, a piece of butter
the size of an egg, the juice of a lemon, or a table-
spoonful of sharp white vinegar ; dredge in a little
flour, give it one boil, and turn it over the head ;
garnish the dish with lemon.

Soup.

Take two ounces of butter, put into the soup,
kettle, and stir until melted: add two onions chopped

68 RECEIPTS.

fine, fry them a nice brown, dredge in a little flotti,
stir until hot ; then add the liquor, all the remains
of the above dishes chopped fine, and a little mace ;
let it boil one hour, add half a tumblerful of red
wine, and give it one boil ; cut a lemon and two
hard-boiled eggs in pieces, place them in the bottom
of the tureen, and pour the soup on to them.

ROAST LAMB.

The fore quarter is much the best piece to roast.
It should be roasted about one hour and a half, and
frequently basted. To make the gravy, take all the
dripping from the tin roaster, add a very little water,
a little salt and flour, and give it one boil.

MINT SAUCE,

To serve with roast lamb. Take a bunch of green
mint, and chop it very fine with a knife ; add a tea-
cup of fine brown sugar, and a teacup of sharp
vinegar. Stir this up, and send it to the table in a
sauce-boat.

A BOILED LEG OP LAMB.

A common-sized one should be boiled about an
hour and a half ; drawn butter and parsley to be
aerved with it.

LAMB CUTLETS AND CHOPS.

Dressed in the same manner as mutton cliopa
(See page 54.)

MEATS. 69

BOAST VENISON.

A leg of venison weighing fourteen pounds should
be roasted one hour if eaten on blazers ; if on hot
plates, two hours. The dry skin should be taken off
before roasting, with the fingers, not with a knife.
The spit should be turned very often. When half
done, it should be basted with flour, butter, and red
wine, very frequently, until done. To make the
gravy, take the shank of the venison, crack the bone,
a pound of juicy beef, an onion stuck full of cloves,
a little pepper and salt. Put it into a saucepan with
two quarts of water, and boil it gently three hours.
Strain this, and add to it the drippings from the
venison, with nearly a quarter of a pound of butter,
braid in two table-spoonfuls of flour, a teacup of red
wine, and a teacup of currant jelly. Stir it all up,
and let it boil about five minutes.

A SADDLE OP VENISON.

A saddle of venison is much the best piece of the
deer. It requires but half the time to roast this
that it does the leg, for it is a much thinner piece.
Dressed in the same manner as the leg.

A VENISON STEAK.

Gut steaks from the leg half an inch thick, broil
them about five minutes ; season with pepper, salt,
and butter. If you have it, a cup of the roast veni-
son gravy, very hot, is very nice poured over it;, or
half a cup of red wine, and half a cup of currant

TO RECEIPTS.

jelly, thickened with a little flour and butter, boiled
up and turned over the steak. It should be served
very hot.

VENISON PIE.

Take the breast and neck of venison, and cut them
into small pieces. Season with pepper, salt, and a
little ground cloves, and dredge it well with flour ;
put it into the pie-dish as close as possible, fill up
t^ie dish with some of the roast venison gravy, or
gravy prepared in the same manner, and cover the
dish with a nice crust. Bake it half an hour.

ROAST PIG.

Make a dressing of bread-crums, a little salt, pep-
per, sage, sweet marjoram, an onion chopped fine,
butter, two eggs, and a little salt pork, and fry this
a little ; when cold, stuff the pig, sew it up, and then
wash it in salt and water ; baste it often. A pig
weighing nine pounds requires four hours to roast.

A SPARERIB OR CHINE OP PORK

Is much nicer if rubbed over, before it is roasted,*
with a little pepper, salt, and fine sage. Take all
the fat out of the roaster when about half done, and
then with the dripping make the gravy.

PRIED PORK STEAKS.

Pry a few slices of salt pork, take them out of
the frj ing-pan, dredge a little flour over the steaks

MEATS. 71

and a little pepper and salt ; fry them fifteen or
twenty minutes slowly. Slices of apple fried in the
fat are very nice tc eai with the pork.

PHIED PIGS' FEET.

Make a batter with a little flour, water, a little
salt, and one egg. Dip the feet in to cover them
Have your fat hot, and fry them until quite brcwn.
Make a little drawn butter, and add a spoonful of
vinegar to serve with them.

pig's head cheese.

Boil a pig's head until the bone comes out, and
chop this very fine; pound about eight soft crackers
very fine, and mix this up well ; add some sweet
herbs, . pepper, salt, and spices. Put this into a
mould, and press it for two or three days. It is
very nice cut into thin slices, and eaten cold.

BOAST HAM,

Spit a ham ; set it before a moderate fire to roast
about two hours, turning the spit frequently ; then
take it up on to a dish, peel off the rind, scrape all
the fat out of the roaster, put it to the fire to roast
again about two hours more ; basting it frequently
in the same way as for beef. To make the gravy ;
put the dripping from the roaster into a saucepan,
add a cup of water, a little flour, and give it one
boil. Served in a sauce-tureen.

A roasted ham is far superior to a boiled one*

72 XIECEIPTS.

BOILED HAM.

A ham should be put into cold water enough to
more than cover it, and boiled gently. A ham
weighing fifteen pounds requires five hours' boiling.
When about half done, and a part of the water has
boiled away, add, if approved, a bottle of cham-
pagne, or a pint of good white wine vinegar ; cover
the pot close, to keep the flavor of the wine.

An old ham should be laid in cold water over
night.

BOILED LEG OP CORNED PORE.

One weighing ten pounds should be put into cold
water ; boiled three hours after it begins to boil.

BROILED CORNED PORK.

Take some nice slices of corned pork, broil them
quickly. Have ready some butter, pepper, and salt,
with a spoonful of mixed mustard and a little vine-
gar ; turn it ovej the pork. Serve hot for breakfast.

POULTRY.

ROAST TURKEY.

A T0RKE7 should be well singed and cleaned ot
pin-feathers ; then draw the inwards. Be sure you
take everything out that is inside. Lay the turkey
into cold water j clean the gizzards, liver, heart, and

POULTRY. 73

neck; let all soak one hour if you have time. Wash
all very clean, wipe the turkey very dry, inside and
out. Make a dressing of two cups of bread-crums,
one teaspoonful of salt, two large spoonfuls of
sweet marjoram, two spoonfuls of butter, one egg,
and mix them well together. Cut the skin of the
turkey in the back part of the neck, that the breast
may look plump ; fill the breast with the forcemeat,
and sew it up. If you have any more forcemeat
than is required for the breast, put the remainder
into the body, and skewer the vent ; ' tie the legs
down very tight, skewer the wings down to the
sides, and turn the neck on to the back with a
strong skewer. Baste with salt and water once,
then frequently with butter ; fifteen minutes before
dishing, dredge with a little salt and flour, and baste
with butter for the last time. This will give a fine
frothy appearance, and add to the flavor of the tur-
key.

To make the gravy, put the gizzard, neck, and
liver, into a saucepan with a quart of water, a little
pepper, salt, and mace ; put it on the fire, and let it
boil to about a half pint. When done, braid up the
liver very fine with a knife, and put it back into the
water it has boiled in ; then add the drippings of
the turkey and a little flour, and give it one boil,
stirring it all the time. Dish the gizzard with the
turkey. Allow twelve minutes to a pound for the
time to roast a turkey.

A turkey weighing ten pounds requires two hours

74 BECEIPTS.

to roast with a clear fire, not too hot. Turn the
spit very often.

BOILED TURKEY.

Is prepared the same as for roasting, except in
the dressing. Put in the pork chopped very fine,
instead of butter. In trussing, turn the wings on
the back, instead of the sides, as for roasting ; flour
a cloth well; pin up the turkey tight; put it into
boiling water where one or two pounds of salt pork
have been boiling some time ; let this boil with the
turkey. Dish the pork with the turkey on a sepa-
rate dish, with some parsley. Serve with oyster or
celery sauce.

A turkey weighing eight pounds requires an hour
and a half to boil.

BOAST CHICKENS.

Dress and roast the same as a turkey. A pair of
chickens weighing six pounds require an hour and
a half to roast. Make the gravy the same as for a
turkey, except the mace, which is to be omitted.

BOILED CHICKENS.

Dressed and boiled the same as a turkey. Some
cooks do not stuff boiled chickens or turkeys ; but
the dressing adds as much to the boiled as to the
roast. Pork boiled with chickens is very necessary.
A pair of chickens require from one to two hours
to boil, depending upon the size and age.

POULTRY. 7fl

CHICKEN OB TURKEY STEWED WITH CELERY.

Take a yearling hen-turkey, prepare as for boiling,
place it in a large saucepan or small soup-pot. Cut
up a large head of celery in inch pieces, and one
onion very fine ; put this, with white pepper, salt,
and a large teaspoonful of mace, all round the
turkey, just cover it with hot water, and let it come
to a boil; set it a little off the fire, and let it simmer
two or three hours, depending on the size. Dish
the turkey; cover it to' keep hot while you are
preparing the gravy. Braid together half a pound
of butter and two table-spoonfuls of flour, put it
into the saucepan with the gravy ; add a cup of
cream, give it one boil ; turn the whole over the
turkey. Garnish with sprigs of curled parsley.

Chickens may be dressed in the same way.

TO BONE AND COOK A BONED TURKEY.

Clean the turkey well, lay it on the table, have a
small, sharp-pointed knife ; begin at the wing, pass
the knife close to the bone, cut the flesh from the
bone, and keep the skin as whole as possible ; then
pass the knife on each side of the breast, and then
around the legs ; split the back about half way up,
and draw out the bones. Have ready a stuffing
made of the meat of a chicken chopped very fine,
bread-crums, pepper salt, mace, sweet marjoram, a
piece of butter, and two eggs, all well mixed up.
Fill the turkey, and sew it up, preserving the form.
Have two calf'd feet cracked up well and the

RECEIPTS.

bones that have been taken out of the turkey put
into a deep saucepan, with one onion and one carrot
cut very fine, mace, pepper, salt, and a few cloves.
Lay the turkey on the bones, and add two quarts of
water ; cover it tight, and let it simmer three hours ;
then take out the turkey, flour it, baste it well
with butter, and set it in the oven to brown. If
there is not one quart of gravy, add more water,
and let it boil half an hour. Beat up the whites
and shells of two eggs, and stir into the gravy, and
let it boil fifteen minutes ; strain it through a cloth
into a jelly-mould. When the turkey is cold, and
the jelly hard, dish the turkey with the jelly on
the breast, or cut it small, and serve round the
turkey.

This is considered a very nice supper dish.

HASH TURKEY OR CHICKENS.

Gut the meat from the bone ; take off the skin ;
cut the meat into small pieces; put them into a
saucepan with a little pepper, salt, and, if you have
it, a little cold gravy ; if not, put in a little butter
and a cup of hot water. Dredge in a little flour ;
cover it very tight, and simmer it ten or fifteen
minutes. Stir it frequently, to prevent from frying.

CHICKEN PIE.

Gut the chicken into four quarters ; season them
with pepper, salt, a little mace, and sweet marjo-
ram; lay the chicken into the dish very close;

POULTRY. 77

dredge in some flour, a little butter in small bits,
and a cupful of hot water (or veal stock), enough
to fill the dish. Make a good paste crust ; line the
sides of the dish and rim; put in the chicken;
cover it over with the crust ; cut a hole in the top,
and bake it half an hour. If the chickens are not
very young, they should be boiled half an hour, after
they are cut up, with some strips of pork.

EAST INDIAN CURRY.

Skin a chicken ; cut it in small pieces ; take two
table-spoonfuls of flour, and one of curry-powder ;
stir them together dry ; dip the chicken into it, and
fry it a fine light brown. It may be fried in pork
or butter. Put it into a pot, and pour over it boiling
water enough to cover it ; let it boil slowly until
tender. Mix the remainder of the flour and curry
with a little water, and put into the pot, and boil it
a few minutes more ; salt to the taste.

To be eaten with rice boiled tender, but dry ; it
must look like a snowball.

WHOLE CHICKENS CURRIED.

Put the chickens whole into a saucepan, with a
little pepper, salt, and a few pieces of pork ; covet
them with cold water. When about half done, add
a cup of rice, and a little more water if required.
Let it boil until the chicken is quite tender ; then
put the chicken on a dish, and mix with the gravy a
large spoonful of curry ; stir it in well, and turn it
over the chicken.

78 RECEIPTS.

CURRY CHICKEN.

Cut the chicken into good-shaped pieces; put them
into a saucepan with a few little pieces of salt pork r
an onion, and a little salt. Put in cold water enough
to cover it; let it simmer over the fire until the
chicken is very tender, and the water has simmered
almost away; then mix a table-spoonful of curry
in a little water ; stir this with the gravy, and let it
stew with the chicken ten minutes. Have ready
some rice boiled, arid formed in cups. Dish the
chicken; take out the onion; turn the. gravy over
the chicken, and lay the rice around the dish.

FRICASSEE OF CHICKENS. I

Cut the chicken into good-shaped pieces ; wash
and dry them well ; put into a deep frying-pan half
a pound of butter, and put it over the fire until it
melts. While it is quite hot lay the chicken in to
fry a little on both sides ; then turn in a cup of boil-
ing water, with a little flour, salt, and pepper ; cover
it up tightly, and let it simmer over a slow fire ten
or fifteen minutes.

NICE FRICASSEE CHICKEN.

Cut a chicken in about eight pieces ; put them
into a saucepan with a pint of water, one onion cut
small, a little mace, pepper, and salt; let it boil j

twenty minutes; take out the chicken; strain the '

gravy into a bowl ; put into the saucepan about two
ounces of butter ; mix into it a large spoonful ot

POULTRY. 79

flciir ; put in the pieces of chicken ; stir it until
hot ; then add the gravy, a gill of cream, two egga
well beaten, and »a little chopped parsley ; stir until
it almost boils. Served hot.

RICH WHITE FRICASSEE.

Boil a chicken ; joint it, and lay it into a sauce-
pan, with a piece of butter the size of an egg, a
large spoonful of flour, a little mace and nutmeg,
white pepper and salt; add- a ( pint of cream; give
it one boil.

CHICKENS . FOR VOL-AU-VENT.

Take the white meat of chicken or turkey, or the
meat of any kind of poultry ; put it into the sauce-
pan; dredge in a little flour, a piece of butter, a
glass of white wine, a little mace, half a cup of
cream; stir until heated through; fill the vol-au-
vent.

BROILED CHICKENS.

Chickens to broil- should be very young and
small. . Split them through the back, and skewer
the legs and wings down firmly. Broil them twenty
minutes slowly, and season them with salt and pep-
per, and plenty of butter. Send them to the table
very hot.

PILAFF (A FAMOUS TURKISH DISH).

Take five cupfuls of good beef stock ; season it
very well with pepper, salt, and a plenty of toma-
toes ; aid to it three cups of rice ; set it on a mod

80 RECEIPTS.

crate fire, and simmer it until the rice has absorbed
the soup. Cut up a chicken; season it with pepper
and salt, and fry it nicely in butter. Make a hole
in the rice ; put in the chicken, and cover it up in
the rice. Melt half a pound of butter, — do not let
it oil, — and turn it over the rice. Let it stand where
it will keep hot about fifteen minutes, until the rice
absorbs the butter ; then turn it on the dish, but do
not stir it up. Serve it very hot,

ROAST GOOSE.

Take a common goose ; clean it well, and wash
it the same as turkey. Make a dressing of six or
eight potatoes well boiled and mashed, two onions
chopped very fine, two teaspoonfuls of sage, one
of salt, and one of pepper; put it into the body
of the goose, and sew it up; roast it two hours;
baste it in its own drippings. When about half
done turn off the fat from the roaster. The lasfc
drippings are sufficient for the gravy ; boil the
liver, <fec., as for turkey. The gravy is made the
same as for a turkey.

A MOUNTAIN GOOSE.

Cleanse it the same as the turkey. Make a dress-
ing of bread-crums, one onion chopped very fine,
two spoonfuls of sage, pepper, salt, a little pork
chopped fine, and one egg. To roast a large goose
requires two hours. The gravy is made the same
as for common goose.

POULTRY. 81

A MONGREL GOOSE

Is dressed the same as the common goose ; but,
as the mongrel has so much flavor, the dressing is
unnecessary. Without dressing, an hour and a half
will roast a large-sized goose.

•

WILD GOOSE.

A wild goose should be roasted rare ; one hour's
roasting is sufficient. Add a glass of red wine and
half a cup of currant jelly to the gravy, which is
made the same as for the common goose. Boil it
together, and send it to the table in a sauce-tureen,

ROAST DUCKS

Are dressed in the same way as geese. A large
pair of tame ducks require one hour to roast, black
ducks half an hour, and canvas-back twenty-five
minutes. The gravy made the same as for goose.

Wild ducks should be roasted after the soup is
sent to the table.

ROAST PARTRIDGES.

Lard them well with fat pork ; tie the legs down
to the rump, leaving the feet on; while cooking,
baste them well with butter. They require twenty-
five or thirty minutes to cook. To make the gravy,
put the drippings into a saucepan with a piece of
butter about the size of an egg, and a little flour
and hot water. Let it boil up once.

For the bread sauce, see page 92.

82 RECEIPTS.

TO BOIL PARTRIDGES.

Cut off the feet, and tie down the legs very
closely; boil them with a piece of pork twenty
minutes. Serve them with parsley and butter, or
bread sauce.

The pork should boil one. hour before the par-
tridges are put into the pot.

TO BROIL PARTRIDGES.

Split them through the back; broil them fifteen
minutes; dish them with pepper, salt, and a little
butter. A piece of salt pork broiled to eat with
them is a very great improvement.

GROUSE.

Grouse should be roasted rare, say about twenty
minutes. Served with wine gravy, as wild ducks. j

DEVILLED GOOSE.

Take the legs and wings of cold roast goose, or
any kind of cold poultry ; broil them on a gridiron
till heated through. Have ready a little butter,
pepper, salt, a table-spoonful of mixed mustard, and
one of sharp vinegar, mixed together ; turn it over
the goose, and serve very hot.

ROAST PIGEONS.

Pigeons may be roasted with or without stuffing.
Mf they are stuffed, the dressing should be made (fot

POULTRY. 83

one dozen pigeons) with two cups of stale bread-
crums, two spoonfuls of sweet majoram, one of pep-
per, two of salt, one of ground cloves, one onion
chopped fine, a little salt pork chopped, and one or
two eggs. Mix this up well with the hands ; stuflF
the bodies; sew them up, and truss them very
tightly. Roast them half an hour ; baste them with
butter, and a strip of salt pork pinned on to the
breast with a small needle. For the gravy, take the
drippings, a cup of meat stock, a piece of butter
with a little flour ; put in half a glass of red wine,
and half a teaspoonful of cloves. Give it one boil.

POTTED PIGEONS.

Prepare them by the directions given for roast-
ing ; lay five or six slices of salt pork in the bottom
of the pot ; chop an onion very fine, and fry it in
the fat to a nice brown ; then put the pigeons into
the pot quite close, with a little pepper and salt,
and shake in a little flour ; turn in hot water,' or
brown stock enough to quite cover over the pig-
eons, and stew them gently one hour ; if the water
boils away, add a little more. Split six crackers;
dip them in cold water; cover the pigeons over
with them, and stew them fifteen minutes longer.
Dish them in a deep dish, and turn the gravy over
them. .

PIGEON PIE.

Cut the pigeons in halves ; put them into a sar

****

(

86 RECEIPTS.

let" it boil fifteen or twenty minutes. Take it from
the fire, set it where it will keep hot, turn in it a
cup of cold water, let it stand fifteen minutes, then
strain it through the jelly-bag ; when it has all run
through clear, put what you require in the moulds ;
let the rest cool in a dish, to cut small for garnish*
ing the meat.

If th3 jelly is not a good bright color, add a table-
spoonful of India soy.

BIRDS IN JELLY.

Have any kind of birds prepared the same as a
turkey, stuffed and stewed or roasted. Place the
birds in a mould that will just hold them, breast j

downwards, with the legs down and tied together ;
prepare the jelly as above. Fill the mould quite
full ; set it to cool till the next day ; then turn it
on to the dish, breast up.

If the jelly is clear this is very handsome for a
side-dish at dinner, or for a supper table, with the
colored jelly cut fine and sprinkled round the dish,
with a little curled parsley.

A MOULD MACARONI. j

Take some pipe macaroni, lay it in milk and water, {

and let it scald about five minutes ; lay it on a cloth
to drain. Cut it with scissors in bits about half an
inch, as near of a size as you can; butter a small

iding-mould very well ; stick the bits of macaroni
3 end next the mould) quite regular, until you

SALAD AND DRESSING. 87

have covered the bottom and sides of the mould.
Have ready either chicken or veal cut in small
pieces. Put into a saucepan a cup of hot water,
half a teaspoonful of mace, a little white pepper and
salt, a piece of butter the size of an egg, and a very
little isinglass ; stir this all until melted ; add a cup
of cream ; stir it up ; put in the meat ; stir it until
saturated with the gravy ; then take it from the
gravy with a spoon, put it into the mould, cover it
tight; put it into a pot of boiling water; let it boil
one hour ; let it stand a few minutes before turning
the macaroni on to the dish; then boil up the gravy,
and turn it over the macaroni and round the dish.
This is a handsome side-dish for company ; it has
the appearance of a honey-comb.

SALAD AND DRESSING.

CHICKEN SALAD.

Boil chickens, turkey, or veal; remove all the skin
and gristle, and chop it very fine. Cut heads of
lettuce into quarters, and lay it into water with a
piece of ice. If made with celerj, it should be
slivered very fine, and laid into water with ice to
crisp. Make the dressing by taking the yolks of
two or three eggs, a table-spoonful of mixed mus-
tard; a little Cayenne pepper, and salt, and stir this

88 RECEIPTS.

together with a large fork, on a flat disL; turn in
gently, stirring all the time one way, half a bottle of
sweet oil ; add a little vinegar ; turn in a little more
oil, stirring it up well. Put about half of the dress-
ing with the meat, mix it up with a spoon ; add a
little more vinegar, put it into the centre of a flat
dish ; cut the lettuce in quarters ; dry the lettuce
in a napkin, and lay it neatly around the meat ; turn
the remainder of the dressing over the lettuce. It
may be served the same as the above, or cut the
celery very fine with a knife, but do not chop it.
After it is cut, mix it well with the meat. Send it
to table in a celery bowl.

LOBSTER SALAD

Is made the same way as chicken salad, only the
lobster should be cut into small pieces, and not
chopped. The row or coral of the lobster should
be grated fine to garnish the dish.

SALAD DRESSING*

Take the yolks of two hard-boiled and two raw
eggs, put them into a flat dish, with a large spoon-
ful of fresh mixed mustard, a little salt and Cayenne
pepper ; stir this well together with a large wooden
spoon, or an egg-beater ; turn in by degrees half a
bottle of sweet oil, half a cup of good, sharp vinegai,
and the juice of a lemon, stirring all the time. I
sometimes add cream instead of vinegar.

GARNISHING FOR DISHES. 89

DRESSED LETTUCE.

Take half a cup of white sugar, and as much vine*
gar. After the lettuce has become quite crisp in
ice-water, drain and wipe it dry ; cut it small ; turn
on the vinegar and sugar.

GARNISHING FOR DISHES.

AN EDGING FOR HASHES.

Boil two teacups of rice half an hour, and season
it with a little butter and salt ; form the rice round
the dish about three or four inches high, rub it
over with the yolk of an egg, and set it in the oven
to brown. When it is done, turn the hash into the
middle of the dish. This makes a very handsome
finish to a dish.

Rice prepared in this way, spread over a pie
made of cold meat, for the crust, an inch thick, and
browned, is nice.

POTATO CRUST OR EDGING.

Boil one dozen good potatoes, and mash them
well. Add a piece of butter, a little salt, and half a
cup of cream or milk. Stir it well with a large
spoon, and form it the same as the rice. It is even
batter for a crust than rice.

90 RECEIPTS.

POTATO EDGING FOR TONGUE.

Prepare the potato as above. Put it arc and the
dish in lumps with a large spoon, and stick into
each lump a sprig of parsley.

FOR VEAL, COOKED IN ANY WAY.

Slices of lemon and grated horseradish, laid
around the dish, or sent to the table in small dishes
with the meat, are a great improvement in the appear-
ance.

FOR CORNED LEG OF PORK.

Parsnips and carrots, cut the long way, and laid
around the dish.

FOR CORNED BEEF.

Beets and carrots.

FOR BOILED MUTTON.

A little drawn butter and capers turned over the
mutton, carrots and parsley around the dish.

CURRANT JELLY

Is a necessary appendage to all wild meats, and
likewise to roast mutton.

PARSLEY, LEMON, EGGS.

Curled parsley, lemon cut in slices, eggs boiled
bard, cut in various forms.

6MJCES. 91

SAUCES,

OYSTER SAUCE.

Take two quarts of oysters, wash them out of
th\3 liquor with the hands to get out all the grit ; let
the liquor stand and settle, then drain it into a
saucepan, add a little mace, and set it to boil.
Braid two spoonfWls of flour into half a pound of
butter; stir this into the boiling liquor, and let it
again boil up ; then put in the oysters, and give it
one boil. Serve it in an oyster-dish.

ANOTHER OYSTER SAUCE.

Take a quart of good oysters ; wash them clean
from the liquor; let that stand until settled; turn it
into a saucepan. Braid quarter of a pound of but-
ter into one table-spoonful of flour; stir it into the
liquor, with a little mace, pepper, salt, a glass of
white wine, or a cup of cream; give it one boil ; add
the oysters, and let it boil up once. Serve in an
oyster-dish.

CELERY SAUCE.

Take two or three heads of celery, cut it up fine,
put it into a saucepan with about three pints of coid
water, a little salt, and a few pepper-corns. Boil it
two hours. Braid into a quarter. of a pound of
butter a table-spoonful of flour, stir it in with half a
teacup of cream ; add the seasoning, and let it boil
up well.

92 RECEIPTS.

BREAD SAUCE FOR PARTRIDGES.

Cut up an onion, and boil it in milk until it in
quite soft ; then strain the milk into a cup of stale
bread-crums, and let it stand one hour. Then
put it into a saucepan, with about two ounces of
butter, a little pepper, salt, mace, and the boiled
onion. Boil it all up together, and serve it in a
sauce-tureen.

ANOTHER BREAD SAUCE.

Take a large slice of stale bread boiled in milk
and water, a little mace, pepper, and salt; when
about half done, add a piece of butter and a glass
of white wine. Let it boil up once.

FISH SAUCE.

Take half a pint of milk and cream together, two
eggs well beaten, salt, a little pepper, and the
juice of half a lemon ; put it over the fire, and stir
it constantly until it begins to thicken. Serve it the
same as drawn butter.

LOBSTER SAUCE.

Take out all the meat and the soft part from the
body ; cut it up very fine, and put it into a sauce
pan with a pint and a half of white stock. Braid
into a quarter of a pound of butter a large spoonful
of flour ; stir it in, and add a little salt, pepper, and
vinegar ; give it one boil. Send it to the table, in
an oyster-dish, as sauce for boiled fish.

p^ -••• *, SAUCES 93

PRAWN BUTTER.

Take half a pound of butter ; braid into it two
table-spoonfuls of flour ; put it into a saucepan, and
add one teacup of boiling water ; set it on the fire,
stirring it all the time until it almost boils.

PARSLEY AND BUTTER.

To half a pint of drawn butter add two table-
spoonfuls of nice green parsley chopped very fine
(with a knife, on a board, not in a tray) ; give it one
boil. Served with boiled chickens, lamb, mackerel,
or blue-fish.

CAPER SAUCE. FOR BOILED MUTTON.

To three gills of good drawn butter add about
half a cup of capers ; give it one boil. Be sure
and stir all the time, for fear of oiling.

EGG SAUCE FOR BOILED FISH.

Boil hard four eggs ; drop them into cold water
for five minutes ; shell them, and chop them fine ;
stir into good drawn butter ; give it one boil.

SHRIMP SAUCE.

Cut up in small pieces a dozen shrimps ; add half
a pint of good drawn butter, a little pepper and salt,
and a spoonful of vinegar ; give it one boil. Served
with any kind of boiled fish.

Y^U

94 RECEIPTS.

MUSHROOM SAUCE.

Soak, peel, and wash clean, a dozen mushrooms
cut them in small pieces, stalks and all ; cut up two
onions ; put into a saucepan quarter of a pound of
butter, stirring it till melted ; put in the onions,
shaking the saucepan all the time ; add half a wine-
glass of vinegar, and half a pint of water ; then put
in the mushrooms; cover them tight, stirring the
saucepan constantly .for ten minutes ; add a spoonful
of soy; dredge in a little flour, salt, and pepper;
give it one boil.

APPLE SAUCE.

Peel, quarter, and core the apples, and throw
them into cold water; rinse them out; put them
into a preserving-kettle with a very little water, and
cover them up tightly ; stew them until nearly done ;
then sprinkle in sugar enough to sweeten them to
your taste. Cover it up tight again, and simmer
them until done. Turn the kettle bottom upwards,
so as not to stir the apples and break them, as the
sauce looks much better with the apples whole as
possible.

The time of cooking apple sa»uce depends upon
the kind of apples used. Greenings cook much
quicker- than other kinds, and are the best kind for
cooking.

ANOTHER APPLE SAUCE.

Put a pint of water and a quarter of a pound of
sugar into a saucepan; let it boil about ten min>

SAUCES. 95

Qtes; put in as many apples peeled, cored, and
quartered, as the sirup will cover when it boils up.
Simmer until quite tender. The apples will be
transparent, and, if taken up carefully, look very
handsome.

Apple sauce made in this way does not require
any more sugar than when made in the common
way ; it requires a little more care, and looks much
handsomer.

ANOTHER APPLE SAUCE.

Put the apples into an earthen crock, with a
handful of sugar, a pint of cider and water, and
cover it with a brown crust. Bake it in the oven
three or four hours. If baked in a brick oven, let
it remain all night.

CRANBERRY SAUCE.

Pick and wash the cranberries. Put them into
the kettle or saucepan with a little water, and stew
them about half an hour ; then stir them up, and
add sugar enough to sweeten ; stir it in, and cover
it up tightly ; let it simmer fifteen minutes ; take off
the cover, and let it simmer a little longer, and turn
it into an earthen jar.

ANOTHER CRANBERRT SAUCE.

Stew the cranberries forty minutes ; strain them
through a sieve ; add sugar to your taste, and then

96 RECEIPTS.

give it one boil ; turn it into moulds. To take it
out of the moulds, put it into hot water about a
minute ; then turn it out on a dish.

VEGETABLES.

TO BOIL POTATOES.

Peel them ; lay them into cold water two or three
hours before you cook them ; put them into boiling
water, and boil them half an hour ; then drain off
the water, sprinkle over them a little salt, give
them a shake, put the cover half on, and let them
stand while dishing dinner ; take them up with a
spoon.

MASHED POTATOES.

Boil them as above directed; put them into an
earthen pot ; mash them very quickly with a potato-
masher ; add a piece of butter, half a cup of cream,
and a little salt. Beat this up very lightly with a
spoon, put it in any form in tin plates, and rub
them over with egg, and set them in the oven ten
or fifteen minutes.

FRICASSEE POTATOES.

Take cold boiled potatoes ; cut them into square
pieces ; put them into a saucepan with a little pep

VEGETABLES. 97

per and salt ; dredge in a little flour, a teacup of
drawn butter, a great deal of chopped parsley* and
a little hot water. Let it simmer until it is very-
hot, stirring the pan very often.

FRIED POTATOES.

Cut cold potatoes into slices ; dredge on a little
flour, pepper, and salt ; put them into a pan where
sausages have been fried ; if you use potatoes that
have not been cooked, cut them into thin slices,
and pour boiling water over them ; let them stand
while you fry a few slices of salt pork ; wipe them
dry, and fry as many at a time as will cover the
bottom of the pan.

All kinds of vegetables should be put into boiling
water to cook. Every kind of vegetable, excepting
green peas, should lie in cold water some time
before cooking them.

ANOTHER FRIED POTATOES.

Cut potatoes very thin (there is a machine for
cutting potatoes to be had at Waterman's); have
hot lard enough for the potatoes to swim in ; fry a
light brown ; keep stirring to prevent their getting
too dark-colored ; skim them out with an egg-slice.
Send to table hot and dry.

TO BOIL PEAS.

Peas should be well picked over, but not washed,
as, in washing them, that little sweet stem that coo-

, RECEIPTS.

tie pea to the pod is lost ; put them into boil

ater, and boil them thirty minutes ; then drain

n through a cullender ; put them into a tin dish,

th a little butter and salt; stir them, and keep

nem hot while dishing the meat. As peas grow

older, they should be boiled longer ; and when they

are quite old, put a little soda into the water in

which they are to be boiled.

TO DRESS PEAS ANOTHER WAY.

Put them into a saucepan ; place it into another
vessel of boiling water ; put in a small piece of
butter, salt, pepper, parsley, the heart of lettuce,
and a little summer-savory. About twenty minutes
before dishing, add another piece of butter,, and
dredge in some flour, and stir it. For sauce, take
one egg, juice of a lemon, a very little salt, pepper,
and a little milk ; stir it constantly until it thickens.
After the peas are dished, pour the sauce over them

STRING BEANS

Require one hour to boil. They are dressed the
same as peas.

SHELLED BEANS.

Shelled beans of any kind require an hour to
boil. Dress them with butter and salt.

BAKED BEANS.

Put a quart of white beans to soak in soft water
%l night ; the next morning wash tfyem out of that

TEGETABLES. 9&

water ; put them into a pot with more water than
will cover them ; set them over the fire to simmer
rntil they are quite tender; wash them out again,
and put them into an earthen pot; scald and gash
one and a half pounds of pork ; place it on top of
the beans and into them, so as to have the rind of
the pork even with the beans; fill the pot with
water in which are mixed two table-spoonfuls of
molasses. Bake them five or six hours ; if baked
in a brick oven, it is well to have them stand in
over night.

STEWED BEAKS,

Put a quart of cranberry or white dry beans to
soak in cold water over night ; wash them out
of this water, put them into cold water, and set
them where they will get scalding hot ; wash them
again, rubbing them through your hands, to take
off what hulls you can. Put them in three quarts
of water, where they can simmer three hours. Put
a piece of rather fat salt pork to boil about one
hour ; take it up, skin it, and put it in with the beans ;
let them simmer two hours. Serve the pork with
the beans.

SQUASHES.

They should boil one hour. Mash them with a
potato-masher, with a little butter and salt. Sum-
mer squash must be squeezed in a cloth instead of
mashed.

100 RECEIPTS.

■ ' ■ . ■ .i",

TO BOIL ASPARAGUS.

Peel the tough skin off the white part, and tie it
up in small bunches ; put it into boiling water, and
boil it twenty minutes. Dish it on some slices of
buttered toast; sprinkle on a little salt, and turn
over a little drawn butter.

ANOTHER MODE.

Half boil the asparagus, and take it off to drain ;
cut it into small bits, and fry it in butter. Garnish
a dish of veal cutlets, or mutton chop, with the
asparagus laid around the dish in little lumps.

EGG PLANT.

Cut the plant in slices, sprinkle them with salt
and pepper, then dip them in egg and crums, and
fry them quite brown in a little butter.

ANOTHER WAY.

Cut them in slices, sprinkle on a little pepper,
salt, and flour ; fry in butter.

OYSTER PLANT.

Scrape it clean, boil it one hour, take it into a
pan and mash it with a potato-masher. Season it
with a little pepper and salt ; make it up into small
cakes, about the size of the top of a teacup; flour
them well, and fry them in butter.

VEGETABLES. 101

ANOTHER MODE.

Boil it one hour, cut it in thin slices, season it
with pepper and salt, add a cup of cream, and a
little flour ; put it in a saucepan, and let it stand on
the fire to heat the cream, and then dish it.

MUSHROOMS.

If they are old, turn on some boiling water, and
let it stand five minutes ; if they are tender, this is
unnecessary. Cut them in small pieces, put them
in a saucepan, and let it boil ten minutes. Braid a
little flour into a piece of butter, and stir it in the
mushrooms ; add a little pepper and salt, give it one
boil, and serve it in an oyster-dish.

STEWED MUSHROOMS.

Be sure your mushrooms are fresh; soak and
wash them very clean. Put into a stewpan half a
pint of water, one ounce of butter, the juice of one
lemon, a little salt and pepper, then the mushrooms ;
set the saucepan on a quick fire, let them boil ten
minutes, stirring all the time ; thicken half a cup
of cream with a little flour, stir it in, and let it boil
once. Send them to the table in a covered dish.
They are very nice eaten with beefsteak.

SPINAGE.

Pick it clean, let it lie in cold water an hour,
wash it out, and boil it an hour and a half, then put

1Q2 RECEIPTS.

it in a cullender to drain ; drop four eggs in boiling
water, dish the spinage, and take the eggs out care-
fully so as not to break them ; lay them on the top
of the spinage.

ANOTHER MODE.

Boil the spinage one hour ; take it up and chop
it very fine ; add pepper, salt, and a little piece of
butter ; put it into a saucepan, and simmer it ten
minutes ; toast some bread, butter it, and dish the
spinage on the toast.

CAULIFLOWER.

Boil it one hour in water, and then add two cups
of milk, and let it boil gently an hour longer,
Dish it in a deep dish, and turn over it some drawn
butter.

CABBAGE.

Boil it two hours. It is very nice, also, after it
is boiled, chopped very fine, and fried in a little
butter. When done, add a little vinegar and
stir it up.

TURNIPS AND PARSNIPS.

Boil them an hour and a half; mash them the
same as sqqash, or cut them in slices, and serve
them plain.

FRIED PARSNIPS.

Boil them half an hour, cut lengthwise ; let them
cool ; fry them in a little butter, or roll them in egg

VEGETABLES. 10$

bod crums, and fry in butter. This is a very nice
dish of vegetables.*

CARROTS.

Boil them two hours; cut them lengthwise in
slices, or dress them the same as potato fricassees,
or serve plain.

BEETS.

Boil them three or four hours ; be careful not to
cut them before boiling, as all the color will. boil
out; when they are boiled, lay them into cold
water about five minutes, rub off the skin, and
split them lengthwise.

JJeets are very nice to make a sal^d, if dressed
the same as lettuce.

TO BOIL GREEN CORN.

Take off all the husks ; pick off all the silk ; cut
off the rough ends ; put it into boiling water, and
let it boil, half an hour. Send to table in a napkin.

ANOTHER WAT.

Prepare as above; boil half an hour; cut the
kernels from the cob ; stir in a little butter and salt.
Send it to table in a covered dish.

CORN OYSTERS.

Eighteen ears of corn, cut from the cobs into a

dish, one cup of cream or milk, one teaspoonful

- of salt, one of pepper, one egg, and flour enough

104

RECEIPTS.

to make a batter as thick as for pancakes ; drop a
large spoanful into boiling lard, and fry them a nice
brown.

TO BOIL RICE.

Wash clean two cupfuls of rice ; put it into a pot
with two quarts of water, and boil it quite tender ;
turn it into a cullender to drain, but do not stir it.
Let it stand before the fire to dry about ten min-
utes. Every kernel of rice will be separate, dry,
and look very white.

ANOTHER WAY.

Boil the rice in milk till it is quite tender ; that
is, do not dry all the milk away. Sift in a little fine
sugar while hot. This is a very nice dessert for
children.

RICE CROQUETTES.

Wash well one teacupful of rice ; put it to boil
in a pint of milk, the same of water, until quite
tender, but dry ; while hot, add a piece of butter
the size of an egg, two table-spoonfuls of whit
sugar, two eggs, the juice and grated peel of one
lemon ; stir this up well ; have ready the yolks of
two eggs, beaten on a plate, some fine cracker-crums
on another ; make up the rice with your hands in
rolls about three inches long, and two inches round ;
dip into the egg, then into the crums ; fry them in
hot lard to a light brown. Served hot.

VEGETABLES. 105

TO BOIL HOMINY.

Take two teacups of white hominy ; put it to
soak in cold water over night; in the morning
tfash it out, and put it into cold water, and boil it
an hour and a half, stirring it very often ; when
done, sprinkle a little salt ; uncover the saucepan,
and let it stand a few minutes. This is very nice
for breakfast, and particularly for children.

TO BOIL FINE HOMINY.

Have your hominy picked over, to be sure that
it is perfectly clean. Have ready a saucepan of
boiling water; take a handful of hominy in your
left hand, and the spoon in your right ; sprinkle the
hominy into the water, stirring all the time, until
as thick as desired; let it boil one hour; stir it
often, to prevent burning.

HOMINY FRIED.

Take boiled hominy; add a piece of butter, a
little pepper and salt, a cup of cream, and flour
or white Indian meal enough to stiffen it ; stir this
up ; make it up into small cakes ; fry in butter
on a griddle.

BAKED TOMATOES.

Turn boiling water over them ; cover them up
and let them remain one hour ; then peel them,
and lay as many as will cover the bottom of a pie-
dish ; season them with pepper and salt, and spriukle

106 RECEIPTS.

fine bread-crams over them, with some pieces of
butter ; then put another layer of tomatoes, anothef
seasoning, bread-crums and butter, until the dish
is filled. Bake it one hour.

ANOTHER MODE.

Peel and cut them, and put them into a saucepan j
shake in a little flour, pepper, salt, and a little
butter, and stew them two hours. Add sugar,
if liked.

ANOTHER MODE.

Slice, them, lay them into a dish, sprinkle a little
salt over them, and let them stand two. or three
hours. There will be a bitter liquor, which must be
drained from them. Take them out, and put them
into a dish, with pepper, salt, and butter. Bake
them one hour.

PRIED TOMATOES.

Slice the tomatoes ; dredge on a little flour, pep-
per and salt. Fry them in butter for breakfast.

TOMATOES RAW.

Take raw tomatoes, slice them, and dress them
with pepper, salt, and vinegar.

BOILED ONIONS.

Boil them one hour in clear water; or half anhouf
»n water, then drain the water off. cover them with

VEGETABLES. 107

milk, and boil until tender ; when dished, put a little
butter, and a very little pepper, over them,

FRIED ONIONS.

Cut in thin slices six large onions ; turn pver
them a quart of boiling water ; let them stand half
an hour; drain and wipe them dry with a cloth;
dredge on a little flour, pepper and salt ; have ready
some hot butter, or nice drippings; fry them a
nice brown.

ARTICHOKES.

Wash a dozen artichokes ; boil them ; take off the
skins; cut them in small pieces; put them into a
saucepan, with a piece of butter the size of an egg,
a little pepper, salt, and chopped parsley ; dredge
in a little flour, and half a cup of cream ; stir until
it boils.

INDIAN DUMPLINGS, TO EAT WITH PORK OR GOOSE.

Take a quart of Indian meal, a table-spoonful of
salt ; scald the meal with boiling hot water ; let it
stand until cold ; then wet your hands in cold water ;
make up balls, the size of a common potato, quite
hard ; drop them into a saucepan of boiling water ;
cover them up, and boil them thirty minutes. They
fcre very nice with the gravy of roast goose or pork.

108 RECEIPTS,

BOILED MACARONI.

Take a small pie-dish full of macaroni ; put it to
soak in cold water for an hour. Put it on the fire
to boil half an hour ; then add a cup of milk, and let
it boil until tender. Drain it through a cullender for
a minute, then dish it ; add a good-sized piece of
butter, a little salt, and serve as a plain vegetable.

BAKED MACARONI.

After soaking as above, let it boil in milk about
half an hour ; drain it ; have some nice cheese
grated very fine. Butter a baking-dish ; sprinkle in
a little cheese, some small pieces of butter, a little
white pepper and salt, a layer of macaroni, another
of cheese, pepper and salt, then macaroni, and so
on, until the dish is full, putting the cheese on last,
with bits of butter. Set it into a pretty hot oven
to brown about twenty minutes. This is very nice
as a vegetable.

MISCELLANEOUS.

TO KEEP TOMATOES FOR WINTER.

Pour boiling water on them, and let them stand
one hour ; peel them, take out what seeds you can
without breaking them too much, and seasop them

MISCELLANEOUS. 109

with pepper and salt. Stew them about half an
hour ; put them into stone jars, cover them with a
piece of paper, and try out some very nice beef
tallow. Strain it into the jars ; put in a cork
stopper while the fat is hot, that it may soak into
the pores of the cork, and tie a bladder over it.
This will keep a year. Put them in small jars ; for
after it is opened and exposed to the air it will not
keep.

When wanted for use, cook it the same as fresh
tomatoes.

ANOTHER WAY.

Prepare as above ; put them into tin cans and sod-
der them while boiling hot, or put them into self-
sealing cans.

TOMATO CATSUP.

Take half a bushel of tomatoes, cut them in two,
lay them in a dish, .sprinkle a little salt over them,
and let them stand three or four hours. Then drain
ofF the water, and put the tomatoes into a preserv-
ing-kettle with a pint of water ; let them stew two
hours. Strain them through a cullender, and put
them back into the kettle, with half a teacup of salt,
half an ounce of Cayenne pepper, one ounce of
cloves, one ounce of nutmegs, one of mace, and one
quart of good white wine or vinegar; boil this
one hour. When cold, bottle it and stop it tight.

1 10 RECEIPTS,

PLAIN SANDWICHES.

Cut the ham or tongue very thin, trim off the
fat, and cut the bread thin ; spread it with very nice
butter ; lay meat on very smoothly. Press the other
slice on very hard ; trim the edges off neatly.

A DRESSING FOR SANDWICHES.

Take half a pound of nice butter, three table-
Bpoonfuls of mixed mustard, three spoonfuls of nice
sweet oil, a little white or red pepper, a little salt,
the yolk of one egg ; braid this all together very
smoothly, and set it on the ice to cool. Chop very
fine some tongue and ham ; a little cold chicken is
very nice added. Cut the bread very thin ; spread
it with the dressing. Then spread over the meat,
then the bread, and press it together very hard.
Trim off the edges, that the sandwiches may bo
all one size.

WELSH RAREBIT.

Cut a pound of cheese in slices a quarter of an
inch thick ; put a piece of butter the size of an egg
in a small frying-pan. Lay in the cheese, cook it
about five minutes, and add two eggs well beaten,
a dessert-spoonful of mixed mustard, and a little
pepper. St'x it up ; have ready some slices of but*
tered toast , turn the cheese over it, and send it to
table very hot. It is also very good cooked without
the eggs

MISCELLANEOUS. Ill

OMELET.

Beat up faur or six eggs very well ; add a very
little salt and pepper, and one spoonful of good milk
or cream. Have ready a piece of butter in the
omelet-pan ; stir it round until quite hot, and turn in
the egg; stir it for a minute. As soon as it begins
to set, raise it from the edge of the pan with a
knife ; let it brown a little, and lap it half over. Slip
it into a dish. Send it to table very hot, or it is not
good.

This is very nice when meat, parsley, or any kind
juf seasoning, is either stirred into the egg or laid
on to one half of the omelet, with the other half
lapped over it.

ANOTHER OMELET.

Beat up six eggs ; chop very fine half an onion,
a little ham, a sprig of parsley, and add salt and pep-
per. Mix this all well together ; put a bit of butter
half the size of an egg .into a frying-pan, and heat it
hot ; turn in the mixture, stirring it all the time
until it begins to thicken. Then let it stand to brown
three minutes, lap it half over, slip it on to a dish,
and send it to the table very hot.

Omit the onion and ham, if preferred without it.

OMELET WITH MEAT.

When the above is set, have ready any kind of
meat, chopped fine and seasoned ; lay it over half
the omelet, and lap the other half over it. This is

112 BECEIPTS.

a difficult dish to prepare, as the cook must move
quickly and with care to make a good omelet,

TOMATO OMELET.

Beat up six eggs ; mix two. table-spoonfuls of
flour with a little butter, and add some salt and pep-
per ; peel and chop very fine four tomatoes ; stir
this all together, and fry it the same as above
directed.

OYSTER OMELET.

Prepare the omelet as above ; chop a dozen oys-
ters, and stir them into the eggs as before directed.

ANOTHER MODE.

Beat up six eggs ; mix a spoonful of flour with a
little milk. Stir it into the egg, and season it with
pepper, salt, and a little chopped parsley. Heat the
griddle, and rub it with butter ; turn on the mixture
very thin. When a little hardened, roll it up, and
send it to the table very hot.

DROPPED EGGS.

Have ready a pan of boiling water, and break the
eggs, holding it very close to the water. Drop in
very slowly, that the yolk may not break. With a
large spoon dip the boiling water over the yolk
until the white forms a skim over it, and take out
the egg with an egg-slice, half a dozen in a disk It
is a very pretty dish dressed with parsley ; or dished
on butter toast they are very nice.

MISCELLANEOUS. lid

HARD SCRABBLE.

Bea^i up six eggs ; season with a little pepper
and salt ; put a piece of butter into the frying-pan.
When it is very hot, turn in the egg ; stir it until it
thickens, and serve it very hot.

FRIED HAM AND EGGS.

Fry the ham ; dish it ; turn the fat out of the
pan, and wipe it out; drain the fat into the pan,
leaving the sediments ; add some good lard to it,
and let it get boiling hot. Drop the eggs the same
as above, and dish them around the ham.

TO MAKE MILK TOAST.

Put half a pound of butter into a tin toast-pan ;
dredge on a little flour, and rub it in with a spoon;
turn on a teacupful of boiling water, stirring it all
the time ; then add three gills of milk or cream,
and stir it until it boils up once. Toast the bread
a light brown ; dip it while it is hot, one piece at a
time ; l$y them in the dish, and over each piece put
a large spoonful of the dip. When the dish is filled,
pour the dip over the whole.

SOFT SPREAD TOAST.

Toast the bread, and spread it while it is hot.
Have ready half a pint of hot milk or water ; dip the
toast in very quickly, that it may not soak too much,
but merely to moisten it

10*

114 RECEIPTS.

Dry toast should never be laid one slice upon
another, but set on the edge to keep it dry.

TO MAKE COFFEE.

The coffee should be dried in the oven with the
door open one or two hours before roasting. When
it is ready to roast, set it on the fire in an iron pan,
and stir it constantly until it becomes a light brown.
To two pounds of coffee add a bit of butter about
the size of a walnut three minutes before taking it
from the fire. Coffee is much better when it is
roasted, ground, and made within one hour. One
cup of ground coffee will make one quart of coffee.
To make coffee in a biggm put the ground coffee
into the filter, wet it with cold water, and let it stand
five minutes to swell. Put the filter into the pot
where it belongs ; fill it up with boiling water, and
set where it will keep hot, but not boil. When this
has run through, add.water until you have made a
quart of coffee. It does not require more than ten
minutes to make good coffee.

To boil coffee, put into a coffee-pot one cup of
ground coffee, and stir in one egg, or a piece of salt
fish-skin two inches square ; add one quart of water.
Boil it ten minutes, take it off, turn a cupful out at
the spout, and back again into the pot. Let it stand
ten minutes. Turn it off into another pot to send
to table. Boiled cream or milk should always ba
uorved with coffee.

PASTRY. 11&

TO HAKE TEA.

Scald the teapot, put in the tea while the pot is
hot ; turn in just water enough to wet the tea, and
let it stand about five minutes ; then fill up the tea-
pot with boiling water. The quantity depends on
taste.

TO MAKE SHELLS OR COCOA.

They require two or three hours to boil. Some
persons like cocoa roasted and pounded before boi?
ing it.

CHOCOLATE.

To a quarter of a pound of chocolate add two
quarts of water, stirring it frequently until it is dis-
solved ; give it one boil, then add one pint of cream
or one quart of milk, and give it one more boil.
Sweeten it to your taste.

PASTRY.

RICH PUFF PASTE.

To one pound of flour allow one pound of butter.
Wash the butter in cold water ; divide it into three
parts, make it into thin cakes, and lay them on the
ice to harden. Sift the flour ; take one cake of tho
butter and rub it well into the flour; mix it up
lightly with tho tands with cold ice-water ; sprinkle

116 BECEIPTS.

a little flour on the paste-board, and roll the crust
out very thin, rolling from you always. Be careful
not to break the crust with the rolling-pin. Roll
out one cake of butter as thin as possible, lay it on
the paste, dredge on a little flour, roll up the paste,
then roll it out thin again ; roll out the other cake
of butter, lay it on the paste, dredge on a little more
flour, and roll it up again. Cut it into as many
pieces as required. For edging, roll out a piece as
long as will go around the plate without piecing, as
it looks much better. The edging should be three
or four layers of paste rolled very thin, and put on
the rim of the plate. Use sifted flour to driedge on
the paste-board, and to roll the butter and paste
together. This flour is included in the weight of
the flour for the paste.

COMMON PASTE.

Take one pound of flour, and three quarters of a
pound of butter ; sift the flour on the paste-board ;
take two thirds of the butter, cut it with a knife
into the flour, mix it up with just ice-water enough
to stick the flour and butter together, and roll it
out about an inch thick ; put the rest of the butter
on the paste ; dredge on some flour, roll up the
paste, flour the board and roll out the paste again
smooth, and then roll it up again.

This is a very good paste to line the plates with,
and use the puff paste for the edging and uppei
crust.

PASTRY. 117

A VERT GOOD COMMON PASTE.

To a pound of flour take half a pound of butter
and a quarter of a pound of lard (this is best in
winter), or half butter and half lard, allowing a
pound of flour to three quarters of a pound of
shortening. Mix the lard and a little salt with the
flour very lightly and quickly with ice-water ; flour
the board, roll out the paste about a quarter of an
inch thick ; put half the butter on with a knife, in
little bits, dredge on a plenty of flour, roll up the
paste, then roll it out again ; put the other half of
the butter on the same as before, and again roll it
Tip. This is a very nice crust for meat pie.

VOL-AU-VENT.

Take rich puff paste, roll it half an inch thick ; cut
she shape and size to suit the dish it is to be served
in. Roll the piece of paste left not quite half an
inch thick ; cut two strips one inch wide ; brush the
paste on the dish with a little cold water ; lay on a
rim, brush that over with water; lay on another
rim ; fill out the paste with pieces of stale bread ;
roll a cover, place it on top, marking it round the
size of the inner rim ; brush this over with the
white of an egg ; set it into a quick oven to bake.
Be careful that it bakes even ; it may require turn-
ing, as it must rise even to look well. It will bake
in about half an hour. When done take off the
cover with a knife, take out the bread, fill it with
whatever you please, place the cove r on, and send

118 BECEIPTS.

it to table. This is a very handsome dish for coin
pany.

If the top is brushed over with egg and sugar,
and sprinkled with pounded almonds, and the vol-au
vent filled with preserved fruit, it is a very hand-
some dish for dessert.

CHEESE CAKE.

Roll out some nice puff paste, not very thin, brusl
it over with cold water, spread it half over with
grated cheese; then lap the other half over, and
pass the rolling-pin lightly over it; cut into strips
about four inches long and two wide ; bake in a
quick oven. These are very nice with dessert.

APPLE PIE.

In the fall of the year, when apples are very juicy,
they make nice pies without stewing. Cut them
thin; line a deep plate with crust; put in a layer of
apple, some good brown sugar, a little mace or cin
namon, grated lemon-peel, and a very small piece of
butter ; then another layer of apple and seasoning ;
sover it with a good paste, and bake it in a moderate
oven. After the top crust is done, let it stand in
the oven, with the door open, fifteen minutes.

A NICE APPLE ^JPIE.

Peel, quarter, and core, about eight apples, to
make two large plate pies, and put them into a
saucepan with a very little hot water. Let them

PASTRY. 119-

stew until they are quite soft, and then turn them
into a dish to cool. While they are hot add a piece
of butter about half the size of an egg, a little mace,
the rind of a lemon grated, half a glass of wine, and
sugar to the taste. Let it get quite cold ; line flat
tin plates with a good crust, fill them with the apple,
and put on a rim and upper crust of puff paste.

A VEBY NICE APPLE PIE OB TART.

Halve and core about ten good greening apples,
put into a saucepan three cups of white sugar, one
lemon sliced, a little mace, and a large cup of water.
Let this boil up. Then lay in the apples carefully,
and let them simmer until they are tender and clear;
take them out on a dish with a spoon, keeping them
as whole as possible ; let the liquor boil away until
there is only enough juice left for the pies ; line the
plates with crust, and lay in the apples carefully.
Add a glass of wine to the juice, put a double edge
of puff paste around the rim of the plate, turn in
the juice, brush ove* the paste and the apple with
the white of an egg, and sift a little fine sugar over
it. Bake it until the crust is done.

IMITATION APPLE PIE.

Six soda-biscuit soaked in three cups of cold
water, the grated rind and juice of three lemons,
and sugar to your taste. This will m^ke three pies.

120 RECEIPTS.

RHUBARB TARTS.

Peel and cut the rhubarb into small pieces, and
put them into a saucepan with a little sugar. Stew
it until it is tender. Put it in a flat dish, and add
more sugar, a little butter, mace, or cinnamon.
Line some small tin plates with paste, put a rim of
puff paste, and fill them with the rhubarb. Strips
across the top add to the appearance of tarts. Bake
them until the crust is done.

RHUBARB PIE.

Peel the rhubarb ; cut it in very small pieces ;
line a deep plate with common paste ; fill the plate
half full of rhubarb ; put in a plenty of sugar, a little
cinnamon ; then fill the plate full of rhubarb, some
more sugar, and a small piece of butter ; cover the
pie with a good paste ; bake until the crust is done;
then let it stand in the oven, with the door open,
ten or fifteen minutes.

GOOSEBERRY PIES OR TARTS.

Pick off all the stalks and little blossoms, and
make the pies the same as the rhubarb. For the
tarts, the gooseberries should be strained through
a coarse sieve. The seasoning should be put in
while the fruit is hot, but the fruit should be per-
fectly cold when put on the paste.

MINCE PIE,

Boil a beef tongue weighing six pounds, and what

PASTRY. 121

iv called the vein of a round of beef weighing six
pounds, six hours; then skin the tongue, and chop
the beef and tongue very fine ; add five pounds of
beef suet chopped very fine, five pounds of stoned
raisins, three pounds of dried currants, a pound and
a half of citron in small thin pieces, four pounds of
brown sugar, one pint of good molasses, one quart
of brandy, one quart of white wine, half a cup each
of salt, cinnamon, allspice, and cloves, three nut-
megs, and a table-spoonful of mace. Put this all
into a large pan, mix it well together with the hands,
and let it stand over night. What you wish to bake
take into another pan, and add one half as much
fine-chopped apples as you have meat. Mix it up
well, and let it stand an hour. If it is not quite
sweet enough, add as much sugar as required, and
a little more wine. Put the remainder of the meat
into a jar for future use, and turn on a little brandy.
Cover it tight, to keep the air from it. This not
only keeps well, but is better than when it is first
made. When more is required for use, the propor-
tion of chopped apples, &c, to be added, as named
above, with wine to moisten the meat. Champagne
wine may be used, if preferred.

PEACH PIE.

Peel and cut into thin slices the peaches ; roll out
the paste quite thin ; line the plate with it, and fill
it. half full with the peaches. Add a cup of sugar ;
then fill the plate with peaches and a little more

122 RECEIPTS.

sugar, cover it with a puff paste, and bake it three
quarters of an hour.

ANOTHER PEACH PIE.

Peel the peaches, cut them in halves, and pu.
them into a saucepan with a very little water and
sugar, and let it simmer until the peaches are tender.
Let them cool ; add a little more sugar to the juice,
and let it simmer until it thickens. Line a plate
with paste, lay in the pieces, and turn the juice over
them. Put on a rim of rich puff paste, and cover it,
or not, with some of the same paste. Bake it twenty
minutes.

BLACKBERRY OR WHORTLEBERRY PIE.

Line a deep plate with paste ; fill it half full with
berries, and add half a cup of sugar, a small piece
of butter, and a little cinnamon ; fill up the plate
with berries and a little more sugar, and cover it
with a good paste. > Bake it one hour. A few cur
rants improve the pie.

CURRANT PIE OR TART.

Stew the currants a few minutes ; strain them
through a sieve, and season them with plenty of
sugar while hot, and set them away to cool. Line
small plates with puff paste, fill them with the cur«
rants, and bake them until the crust is done.

PASTRY 123

GREEN CURRANT PIE.

When the currants begin to turn red, pick them
from the stalk and rinse them. Line a pie-plate with
good paste ; fill it half full of currants, a plenty of
sugar, a little cinnamon, a small piece of butter ; fill
the plate quite full with currants, and a little more
sugar ; cover it with the paste. Bake half an hour.

CRANBERRY TARTS.

Stew the cranberries with a very little water
until they are well done; strain them through a
sieve; season them with a plenty of sugar while
hot ; add a little spice, if to the taste, and let it get
quite cool. Line small plates with a puff paste,
and put a rim on of the same ; fill the plates, and
bake them until the crust is done.

TARTS OP PRESERVED FRUIT.

Line small plates with a rich crust ; make a rim
of puff paste, and bake it ten or fifteen minutes,
until the paste is quite done ; then fill them with
any kind of preserved fruit, brush them over with
the white of an egg, sift on a little white sugar,
and set them in the oven about three minutes.

PASTE PUFFS.

Roll out a rich paste, and cut them with a biscuit-
cutter ; lay them on a tin sheet ; cut a rich puff
paste the same size ; cut a hole with a small wine-
glass, making a rim half an inch thick, and bake

124 RECEIPTS.

them until quite done. Just before sending them
to the table fill them with preserves of any kind.

Paste looks much nicer if beat-up egg is brushed
over it with a paste-brush, and white sugar sifted
on just before it is set into the oven. If it is to be
very light-colored, use only ;the white of the egg,
and omit the sugar.

LEMON PIE.

Grate the rind off two lemons ; peel off the white
skin ; chop the lemon up fine ; add two cups of
sugar; beat up two. eggs, and stir it all together.
Roll out thin a rich paste ; line a tin plate with it,
and fill it half full with the lemon ; then roll out
another thin crust, cover it, and fill up the plate
with the lemon; cover it with a rich puff paste,
and bake it twenty minutes.

PLUM PIE.

Simmer the plums in a little sugar and water
until they are tender ; then take out the plums, and
add more sugar to the juice, and boil it until there
is just enough for the pies ; turn it over the plums,
and let it cool. Line the tin plates with a rich
paste; fill them with plums; cover them with a
puff paste, and bake them half an hour.

PLUM TARTS.

Simmer the plums as above, and take out the
Btones and simmer it longer ; then strain it through
a cullender, and make it quite sweet. Line small

PASTRY. 125

tin plates with a thin paste ; place a rim of puff
paste ; fill the plates, and bake them until the crust
is done.

WASHINGTON PIE.

Three quarters of a pound of sugar ; half a
pound of butter beat to a cream; add a cup of
cream, half a teaspoonful of soda, six eggs beat up
well ; flavor it with lemon ; add a pound of flour ;
bake it in round tin pans, or a wooden box-cover,
abou^fifteen or twenty minutes ; when cold, lay one
on a plate, and spread over it marmalade, or any
other jelly, as thick as the cake ; then cover it with
another cake. Frost it, or not, as you please.

LAFAYETTE PIE.

One heaping coffee-cup of flour ; one even cup of
sugar ; four eggs beaten separately ; a piecfc of but-
ter the size of an egg ; half a teaspoonful of cream
tartar in flour ; quarter of a teaspoonful of soda in
a little water. This is enough for two pies.

FILLING FOB THE ABOVE PIES.

Two ounces of butter, quarter of a pound of sugar
two eggs, and one lemon ; beat all together without
boiling.

11*

126 RECEIPTS.

PUDDINGS,

BOILED APPLE PUDDING.

Peel and quarter the apples, and put them into
cold water. Make a crust of six or eight potatoes;
boiled and mashed; add half a pound of butter,
rubbed well into the potatoes, and as much flour
and cold water as will make a stiff paste; roll
it out about an inch thick; dip the pudding-cloth
into boiling water ; lay it over a large bowl ; put
the crust into it ; then take the apples out of the
cold water, and put half of them into the crust;
sprinkle in a teaspoonful of cinnamon, two table-
spoonfuls of brown sugar ; then put in the remain-
der of the apples, tie the cloth up close, and put it
into boiling water. Turn it frequently in the pot,
and boil it three hours.

ANOTHER, WITH PASTE CRUST.

Take three quarters of a pound of butter, and a
quart of flour ; rub half the butter into the flour ;
mix it with cold water, and roll it out twice, putting
in the rest of the butter in small pieces ; dredge in
a little flour ; roll it up, and then roll it out the size
required for the pudding. Put the apples in, and
boil it as above.

APPLE DUMPLING.

Roll a crust, either potato or short, Urge enough

PUDDINGS. 127

to cover an apple ; have the apple peeled and cored ;
put a little sugar and cinnamon in the place of tho
core; roll the crust round the apple; tie it in a
small cloth. Fix as many apples in this way as
desired; put them intq boiling water; boil one
hour. Serve with sweet sauce. »

PAN-DOWDY.

Take a deep, brown baking-pan ; butter it ; fill it
with apples, peeled, cut in quarters, and cored;
add a large spoonful of cinnamon, two teacups
of brown sugar, one teacupful of good cider, if
you have it; if not, a little water; cover with a
common pie-crust; bake about four hours; then
break the crust into the pan with the apples and
juice. To be eaten with sugar and cream.

APPLE AND SAGO PUDDING.

Pare and core as many apples as will set into the
dish in which the pudding is to be baked ; fill the
hole in the cored apple with ground cinnamon and
sugar ; take as many large spoonfuls of sago as you
have apples ; mix it with a little cold water ; turn in
as much boiling water as will fill the pudding-dish ;
stir it all the time until it begins to thicken; then
cover it up, and let it stand about two hours, until
the sago swells ; then turn it into the dish, set ft
into a pretty hot oven, and bake it two hours.

To be eaten with sugar and cream.

RECEIPTS.

BAKES) APPLE PUDDING.

^M>

Stew and strain six large apples ; while hot, add
half a pound of butter, six eggs beaten with half a
* pound of sug&r, and the juice and grated peel of
I r>J s <^/ a good-sized lemon; mix this all together; pound
* six soft crackers. Butter a good-sized pudding-

dish ; strew in some of the cracker, then a layer of
the apple, then some cracker, and so on, until all i*
in. Bake about one hour.

ANOTHER BAKED APPLE PUDDING.

Take about six grated apples, half a pound of
sugar, a quarter of a pound of butter rubbed to a
cream, the rind of two lemons and the juice of one ;
stir this all together ; then add two cups of cream
or milk, and five eggs; line the dish with puff
paste, and bake it one hour. This may be made
with or without a crust.

BIRDSNEST PUDDING.

Pare and core as many apples as will set in the
dish, and fill the holes in the apples with white
sugar and grated lemon-peel. Mix as much custald
as will fill the dish ; allow seven eggs to a quart of
milk, and season it with sugar and lemon, or peach-
water. Fill the dish quite full, set it into a pan
with a little water, and bake it one hour. Serve it
with cold or wine sauce.

It is very nice without any sauce ; but in that
case it should be iriade rather sweeter, or the apples

PUDDINGS. }29

ahould be scalded in a little sugar and water beforo
it is baked.

BOILED BATTER PUDDING.

Take one quart of milk, eight eggs, and eight
spoonfuls of flour ; beat these very smooth together;
put it into a floured cloth, or buttered mould, and
boil it one hour ; serve it with wine sauce. If it
is not required so rich, put in less eggs and more
flour, and boil it longer.

SUNDERLAND PUDDING;

Make the batter the same as above, but bake it
in little brown cups, which are made expressly for
this purpose. Fill the cups two thirds full ; bake
twenty minutes ; serve it with sweet sauce. The
cups should be well buttered, in order t<> have
them turn out easily.

BAKED BATTER PUDDING

Is made the same as the preceding. Then butter
a dish, and bake it three quarters of an hour. It
should be sent to the table immediately after taking
it out of the oven, as it looks badly after standing
to cool.

BATTER PUDDING.

One quart of milk, four eggs, six spoonfuls of
flour, a little salt; bake twenty minutes.

BUNN PUDDING.

Take as many, stale bunns as will set in a disb

130 RECEIPTS.

without crowding; mix a custard, allowing five
eggs to a quart of milk ; season it with sugar ami
any kind of spices. Fill up the dish, and let it
stand and soak one or two hours. If the custard
is all absorbed, fill up the dish, and bake it an hour
and a half.

BREAD PUDDING.

Take a pound of stale bread; boil a quart of
milk ; pour it on the bread, and let it soak one or
two hours ; then rub it quite fine with the hands.
Beat up four or five eggs, and add them to it ; also
a table-spoonful of cinnamon, or any other kind of
spice, two cups of sugar, and a little chopped suet,
or a quarter of a pound of butter. Bake or boil it
two hours.

BOILED BREAD PUDDING.

Prepare bread as directed above ; add five eggs,
two cups of sugar, half a cup of molasses, a wine-
glass of brandy, half a nutmeg, half a teaspoonful of
ground cloves, the grated rind of one lemon, half
a pound of suet chopped, and a pound and a half of
raisins. Boil it four hours.

A VERY NICE CHRISTMAS PUDDING.

Take ten soft crackers ; break them up ; put
them into a quart of good milk, and let them stand
over night, and the next morning rub the crackers
through a cullender. Beat up eight eggs, one pound

PUDDINGS. 431

of sugar, one cup of molasses, one of brandy, a
pound of suet, one table-spoonful of salt, one nut-
meg, half a spoonful of mace, one spoonful of cloves,
the rind of one lemon, a quarter of a pound ol
citron cut thin, one pound of currants, and a pound
and a half of stoned raisins. It may be either
boiled in a mould or cloth, and let it boil five
hours. To be served with a very rich brandy or
wine sauce. It adds very much to the appearance
to pour half a tumbler of brandy over the pudding,
and set fire to it just as it is going to the table.

This pudding is also very good baked in an
earthen pot.

PLUM PUDDING.

One and a half cups chopped beef suet, one cup
of milk, one of molasses, three cups of flour, four
cups of raisins, half a teaspoonful of soda, a little
salt, one teaspoonful of cloves, and one nutmeg.
Boil four hours.

AN ENGLISH PLUM PUDDING.

A stale brick-loaf of baker's bread, grated; ten
eggs, half a pound of sugar, one pound of suet, one
cup of molasses, two pounds stoned raisins, one of
currants, two ounces citron, one teaspocnful of
cloves, one of cinnamon, one nutmeg, a glass of
brandy, and one of wine. Boil in a cloth six hours*
Serve with sweet sauce.

132 RECEIPTS.

FRUIT PUDDING.

One cup of molasses, one of milk, one teaspoon-
ful of soda, two eggs, three cups of flour, half a
cup of melted butter, one cup of raisins^ and one cup
of currants. Boil two hours.

chancellor's pudding.

Take a tin mould, or a small tin pan ; butter it
well. Split and stone some large raisins ; place them
on the sides of the buttered tin about two inches
apart ; slice a stale brick-loaf, and place it around
the pan. Have ready twelve eggs well beaten, and
seasoned with lemon or peach-water, and one quart
of cream. Set the pan or mould into boiling water ;
turn in the eggs, cover it up, and let it boil two
hours. When it is done, turn the mould over into
the dish, and let it stand about ten minutes before
removing it, for fear the pudding should brfcak.
Serve it with a rich wine sauce.

GROUND RICE PUDDING.

Mix three large spoonfuls of ground rice in a
little cold milk ; stir it into a quart of boiling milk ;
let it boil about fifteen minutes, stirring all the
whil*. When cold, add four eggs, a little lemon ;
sugar to the taste, and bake it one hour. Line the
dish with paste, or not.

TAPIOCA PUDDING.

Put a cup of tapioca into a pint of milk ; set it
near the fire to swell, and stir it often. Then add

PUDDINGS. 13%>

a pint of cold milk, five eggs, two cups of sugar,
a little salt, and spice of any kind. A cup of rai-
sins and a cup of currants may be added. Bakq
-'t an hour and a half.

SAGO PUDDING.

This is made the same as the foregoing, or may be
made by soaking the rice or sago in a pint of water
instead of milk, and then add the pint of milk after*
wards, and allow one or two more eggs to a quart.

ARROWROOT PUDDING.

Mix a table-spoonful of arrowroot in two of cold
milk ; pour it into a pint of boiling milk, in which
dissolve a teacupful of white sugar; stir it con-
stantly, and add a little mace, or any other kind
of spice, and four eggs. Bake it half an hour
in a dish lined with paste. If"lt is preferred to
look clear, substitute water instead of milk, and
add one more egg.

MACARONI OR VERMICELLI PUDDING.

Take two ounces of macaroni ; simmer it in a pint
of milk until it is quite tender. Add a pint of cold
milk, beat up five eggs, and a teacupful of white
sugar, and flavor it with lemon or peach-watrr;
butter a pudding-dish, and stir the pudding all
together, and bake it one hour.

134 RECEIPTS.

COCOANUT PUDDING.

Break the cocoanut, and save the milk ; peel off
the brown skin, and grate the cocoanut very fine.
Take the same weight of cocoanut, fine white
sugar, and butter ; rub the butter and sugar to a
cream, and add five eggs well beaten, one cup of
cream, the milk of the cocoanut, and a little grated
lemon. Line a dish with a rich paste ; put in the
pudding, and bake it one hour. Cover the rim with
paper, if it is necessary.

SQUASH PUDDING.

Take a crooked-neck or marrow squash weighing
about four pounds ; peel it and cut it into pieces
about an inch square ; put them into a saucepan
with a very little water, and let it stew gently three
or four hours. Be careful to keep some water with
it to prevent its burning. When it is very soft, rub
it through a sieve, and add a little salt ; beat up six
eggs with a pound of sugar, and a spoonful of
mace or cinnamon ; warm a quarter of a pound of
butter so that it will stir in ; add a quart of
good milk or cream, and bake it in deep plates
lined with paste, and a thick rim. Cut a rim of
paper to put over the crust, to prevent its burning.
Bake it half an hour.

LEMON PUDDING.

Beat eight eggs very well ; add eight ounces of
white sugar, the rind of two lemons being rubbed

PUDDINGS. 135

with some lumps of sugar to take out the essences-
then peel and beat them in a mortar, with the juice
of the lemon, and mix all with six ounces of butter
warmed ; line the dish with a rich paste crust ; turn
the pudding in, and bake it about one hour.

PINEAPPLE PUDDING.

Peel the pineapple, taking care to get all the
specks out, and grate it ; take its weight in sugar,
and half its weight in butter ; rub these to a cream,
and stir them into the apple ; then add five eggs
and a cup of cream. It may be baked with or
without the paste crust.

ALMOND PUDDING.

Take half a pound of blanched almonds, and
pound them in a mortar until they are quite fine.
Beat up eight eggs ; mix a pound of sugar and
three quarters of a pound of butter to a cream ;
stir in the almonds, then the eggs, a little rose-
water, and a pint of cream. Bake it in a deep
plate, or pudding-dish, with a rim of puff paste.
Bake it three quarters of an hour.

MARLBOROUGH PUDDING.

Take six large apples, stewed and strained; stir
six ounces of butter into it, the rind of one lemon,
and the juice of two ; beat up six eggs and six
ounces of sugar, and stir it all together. Bake it in

136 RECEIPTS.

deep plates, with a rich puff paste, and a pretty
thick edging.

CUSTARD PUDDING.

Beat up seven eggs and half a pound of sugar ,
stir it into one quart of milk, and season it with
peach-water or lemon. Butter a dish that will just
hold it ; pour it in ; set a pan into the oven half
full of water, and set the pudding-dish into it to
bake. Bake it three quarters of an hour. Some
persons boil the milk, and turn it on the eggs,
stirring it all the time until nearly cold, and then
season and bake it.

ANOTHER CUSTARD PUDDING,

Made in the same way as the above, but baked in
a soup-plate lined with paste, and a rim. Fill the
plates, and bake three quarters of an hour.

BOILED CUSTARD PUDDING.

Beat five eggs, whites and yolks separately ; add
a little salt, two table-spoonfuls of white sugar, and
one pint of milk or cream. Butter a tin mould that
will hold the ' mixture ; set it into a saucepan of
boiling water; cover the mould with a piece of mus-
lin, and be careful that the water does not boil into
the mould. Boil the pudding twenty minutes ; take
it from the water about ten minutes before serv.
ing ; then take it out carefully. Send it to the tab!©
with wine sauce,

HJDDINGS. IJtt

CUSTARD PIE,

Seven eggs beat with two teacups of sugar, the
rind of a lemon grated, a little cinnamon, and a quart
of milk. Line a soup-plate with paste ; tip up the
edge with the thumb and finger to make a rim ; fill
the plate with the custard; bake about half an hour.
This custard will make two pies.

CBEAM PUDDING.

Beat up four eggs a little ; strain them ; add a
teacup of fine- white sugar, the rind and juice of a
lemon, and a pint of cream. Line a pudding-dish
with puff paste ; put in the above. Bake half an
hour.

BAKED INDIAN PUDDING.

Boil a quart of milk ; stir into it gradually three
gills of Indian meal and half a pint of molasses,
and let it cool. Butter a high brown earthen pan ;
put into it half a pound of beef suet chopped, and
a spoonful of salt ; then turn in the pudding and
a quart of cold milk ; stir it up well, mixing the suet
with the pudding ; add a pint of cold milk ; do not
stir it again. Bake it five hours. If baked in a
brick oven, let it stand eight hours, or over night.

ANOTHER BAKED INDIAN PUDDING.

Boil one quart of milk ; stir into it half a pint of
Indian meal, and let it stand and cool; then add
four eggs beat up, and two cups of brown sugar
with a little butter. Bake it three hours.

12*

138 RECEIPTS.

A BOILED INDIAN PUDDING.

Take two teacups of Indian meal ; scald ii with
a pint of boiling milk ; add to it a cup of flour, a
large cupful of beef or veal suet chopped fine, half
a gill of molasses, two cups of dried apples, and a
spoonful of salt ; mix all this together ; tie the cloth
so as to allow the pudding to swell one third, and
boil it five hours.

ANOTHER BOILED INDIAN PUDDING.

Take four cups of Indian meal, two cups of suet
chopped fine, one cup of molasses, one table-spoon-
ful of salt ; mix this all together ; tie it in a cloth,
leaving it to swell one fourth ; boil it six hours.

NEW BEDFORD PUDDING.

Take four table-spoonfuls of flour and four ot
Indian meal, four eggs, one quart of boiling milk,
a little salt, and a cup of- molasses ; stir the other
ingredients into the milk, and bake it three hours.

BOILED SUET PUDDING.

Take a pint of milk, three eggs, and sifted flour
enough to make a thick batter, a cup of suet chopped
fine, and a spoonful of salt ; mix it all together, and
boil four hours. Serve with wine sauce.

WHORTLEBERRY PUDDING.

Take a pint of milk, three eggs, and flour enougb
to make a stiff batter; stir them well together

PUDDINGS. 139

then add three pints of berries ; flour a cloth ; tie
it pretty close, and boil it two hours and a half,
Serve with wine sauce.

ANOTHER WHORTLEBERRY PUDDING.

One cup of molasses, one quart of milk, one tea.
spoonful of salt, and flour enough to make a thick
batter ; stir in as many berries as will mix in the
batter; boil it four hours. Serve it with sweet
sauce.

ANOTHER WHORTLEBERRY PUDDING.

Make a paste with a quart of flour and half a
pound of butter ; mix half the butter into the flour ;
mix the paste with cold water ; roll it out, and put
the rest of the butter on in little pieces ; flour it,
and roll it up twice ; then roll it out half an inch
thick; spread the cloth over the bowl; lay the
paste on it, and then put in as many berries as the
paste will hold ; tie the cloth tight ; put it into boil-
ing water, and boil it two hours. Served with a
rich wine sauce.

Blueberry or blackberry puddings are made in
the same way.

BERRY PUDDING.

Make a stiff batter with cold water and flour; a
little salt ; beat it well until quite smooth, without
lumps of flour ; mix in as many berries as you can.
Flour a cloth, turn in the batter, and tie it up tight ;
ooil it four hours. Serve with sweet sauce.

140 RECEIPTS.

A COLD BERRY PUDDING.

One quart each of whortleberries, raspberries, and
blackberries, one pint of currants, and one pound of
brown sugar ; stew all together. Cut in thin slices
a brick-loaf; spread them with butter, and cover
the bottom of the dish with the slices of bread ;
then add layers of the fruit and bread alternately
until the dish is nearly full, and fill up with the fruit.
Let it staled three or four hours. Serve with sugar
and cream.

BOILED RICE PUDDING.

Take two cqps of rice ; wash it in cold water ;
put it into q, cloth with a teaspoonful of salt; tie
the cloth loosely, so as to give room for the rice to
swell one half; boil it two hours ; or put the rice
into a saucepan with a quart of milk and water, and
let it boil three quarters of an hour; then put a
little milk into a bowl, stir it round, and then put
the rice in to form it. Cover it up to keep it hot,
and let it remain fiftee.n or twenty minutes.

ANOTHER RICE PUDDING.

Put into a cloth half a pound of rice and half a
pound of raisins, and boil two hours and a halt
To be eaten with sweet sauce.

BAKED RICE PUDDING.

Take a gill of rice, two thirds of a oup of molas-
ses, two teaspoonfuls of cinnamon, one of salt, and
some small pieces of butter ; stir this all together

PUDDINGS 141

and then add a quart of milk ; put it in the oven to
bake ; when about half done, slip a spoon under the
crust, and stir the rice up from the bottom of the
dish. Bake it three hours.

ANOTHER BAKED RICE PUDDING.

Swell a cup of rice in a quart of ^ilk, and when
it is quite soft, let it cool. Then beat up five eggs,
arid add to the rice, with a cup and a half of 3ugar,
a little lemon or peach-water, and a little salt. Bake
it one hour.

TRANSPARENT PUDDING.

Beat up eight eggs very well ; put them into a
saucepan with a pound of powdered sugar, half a
pound of butter, and some nutmeg ; set it on the
fire, and stir it constantly until it thickens, and then
set it to cool. Make a rich puff paste; put it
around the dish, and put in the pudding. A few
strips of citron, cut very thin, is an improvement.
Bake it nearly an hour in a moderately hot oven.

BAKEWELL PUDDING.

Line a shallow pudding-dish with puff paste ; fill
it half an inch deep with any kind of preserves you
like, and cover it with the following mixture : one
pound of butter, one of sugar, beat well together,
the yolks of ten eggs, and the whites of five ; flavor
with almond ; beat this well. Bake in a moderate
oven

142 receipts.

eve's pudding.

Grate three fourths of a pound if stale bread,
and mix it with three fourths of a pound of fine
suet, the same quantity of chopped apples and
dried currants, five eggs, and the rind of a lemon.
Put it into a mould, and boil it three hours. Serve
it with sweet sauce.

bread and butter pudding. C'V^ '\>

Cut a stale brick-loaf in slices ; spread it thick
with good butter ; take a deep pudding-dish ; cover
tfie bottom of it with the bread, and strew in a few
currants or stoned raisins; then put in another
layer of bread, and so on, until the dish is two
thirds full. Have ready six eggs, half a pound of
white sugar, and a quart of milk seasoned with any
kind of seasoning that is preferred. Pour this into
the dish, and let it stand two hours. Bake it one
hour and a half.

CRANBERRY ROLL.

Stew a quart of cranberries in just water enough
to keep them from burning; make it very sweet;
strain it through a cullender, and set it away to
cool. When quite cold, make a paste as for apple
pudding; spread the cranberries about an inch
thick ; roll it up in a floured cloth, and tie it close
at the" ends ; boil it two hours, and serve it with
sweet sauce.

Stewed apples, or any other kind of fruit, may be
made in the same way.

PUDDINGS.

TEOT PUDDING.

One cup each of raisins, suet, molasses, milk ;
three cups and a half of flour ; one teaspoonful of
soda; stir it all together; put it into a pudding-
cloth, and boil it three hours. Serve it with sweet
sauce.

CORN PUDDING.

Take eighteen ears of sweet corn, cut down
lengthwise and scraped from the cobs ; about a pint
of milk, and three eggs ; put in sugar and salt to
the taste. Bake it three hours slowly.

ANOTHER CORN PUDDING.

Twelve full ears of corn grated, one soft cracker
pounded fine, two eggs, a pint of milk, three large
spoonfuls of sugar, and a teaspoonful of cinnamon.
Bake about two hours.

QUINCE PUDDING.

Stew and sift eight quinces ; add half a pound of
sugar, six eggs, a pint of cream, and a little cinna-
mon. Baked in a dish, lined with paste, one hour
and a half.

OUNCE PUDDING.

Six eggs, six apples chopped fine, six ounce3 of
bread-crums, six ounces of currants, six on aces
of sugar, a little salt and nutmeg. Boiled two
hours, and served with sweet sauce.

BECBIPT8. 7 -(\Q~ ri Hv»

/ \ FRIED FRITTERS. b^\ J J^^w ' V

xaice four eggs, one pint of milk, a little salt, the
rind of one lemon grated, or a few drops of the
essence of lemon, and flour enough to make a light
batter. Have ready some hot lard, drop in a large
spoonful of batter, and fry them a light brown.
Serve with sugar and wine.

APPLE FRITTERS.

Make the batter the same as the preceding ; slice
the apples a quarter of an inch thick, the round
way ; take half a teacupful of brandy, dip the apples
into it, roll in the batter, and fry them in hot lard
to a light brown. Serve with wine and sugar. Or,
chop the apples, stir them into the batter, and fry
as above.

POTATO PUDDING.

Boil six good mealy potatoes, mash them very
fine ; beat them well with the yolk of five eggs, half
a pound of white sugar, quarter of a pound of but-
ter, — beat the whites to a strong froth, — the rind of
a lemon grated, and the juice ; stir all together well;
add a little salt, and a pint of good milk or cream;
bako about an hour and a half.

COTTAGE PUDDING.

Warm two and a half table-spoonfuls of butter,
,*tir in a teacup of white sugar, one well-beaten egg;
put Nv o teaspoonfuls of cream of tartar in one pint

PUDDINGS. 145

of flour ; add a teaspoonful of soda dissolved in a
cup of milk; flavor with nutmeg or lemon; bako
thiee quarters of an hour in a slow oven, and serve
with rich, hot sauce.

SPONGE CAKE PUDDING.

Beat together one pound of fine white sugar and
the yolks of twelve eggs until very frothy ; add tho
grated rind and juice of two lemons ; beat the whites
to a very strong froth, and beat them well in with
the yolks ; add three quarters of a pound of sifted
flour ; just stir it in, — do not beat it much. Butter a
handsome high-shaped mould ; bake about half an
hour ; try it with a broom-straw ; when done turn
it into a high dish ; have ready some frosting ; turn
it through a small tunnel on to the pudding. Serve
with a rich wine sauce.

MERINGUE RICE PUDDING,

One teacup of rice boiled soft in milk ; a pint of
milk; a piece of butter the size of an egg; the
yolks of five eggs ; the rind of two lemons grated;
bake twenty minutes. Beat the whites of the eggs
to a strong froth, with two table-spoonfuls of white
sugar; add the juice of the lemons; spread this
over the pudding, and set it back in the oven to
harden and brown lightly. Sago or tapioca puddings
may be made in the same way.

146 RECEIPTS.

MOULD PUDDING.

Take any kind of stale cake, break it in small
pieces ; butter a mould, and fill it nearly full with the
cake. Beat six eggs to a quart of milk ; flavor to
the taste ; turn this over the cake ; let it soak two
hours. Set the mould into a deep saucepan of boil-
ing water ; let it boil an hour and a half. Turn the
mould over into the pudding-dish, to stand a few
moments before serving; then lift the mould carefully,
that the pudding may not break. Serve with a nice
wine or cold sauce.

ANOTHER MOULD PUDDING.

If you have light-colored cake, such as sponge,
&c, and dark plum cake, fill the mould, alternately,
with a layer of each ; then turn on the custard, and
serve as above.

ANOTHER MOULD PUDDING.

Place the cake, or stale slices of baker's bread,
with any kind of preserves between, in the mould;
fill with custard, and proceed as in the first.

r
FROZEN PUDDING.

Take stale plum and sponge cake ; slightly butter
i tin pudding-mould, of a melon shape ; put a layer
of cake at the bottom, then a layer of either straw-
berry or raspberry jam, then cake, then jam ; and so
on, until the mould is nearly full ; turn on a teacup
of good strong Madeira wine or brandy. Make and

PUDDINGS. 1 47

boil a soft custard ; fill the mould ; let it stand until
the cake is soft. Place it in ice and salt ; cover it
all over ; let it stand six or eight hours ; dip the
mould into boiling water quickly, and then turn it
on to the dish.

ANOTHER FROZEN PUDDING.

Fill the mould with different kinds of sweetmeats;
you can place them to form any figure you please.
Whip to a strong froth as much cream, with a little
sugar and flavoring of any kind, as will fill your
mould ; turn into the mould a teacup of brandy; fill
it with the cream ; put it into the cream-freezing
tub, with plenty of salt and ice ; let it remain six or
eight hours. This is very nice for a supper-table.

PANCAKE WITH FRUIT. J

Take four eggs, a cup of cream, or rich milk, and
flour enough to make rather a thin batter ; add a
little fine sugar and nutmeg. Butter the griddle ;
turn the batter on ; let it spread as large as a com-
mon pudding-plate ; when done on one side turn it
with a pancake-slice; have ready some nice pre-
serve, spread it over, roll the cake up ; put on to a
flat dish ; sift on a little fine sugar. Serve hot.

FRIED BREAD PUDDING. "

Take a stale loaf of baker's bread; cut it in slices;
beat up three eggs ; stir them into a pint of milk ;
dip the slices into the milk and egg ; lay them upon

148 RECEIPTS.

a dish, one upon another, and let them stand an
hour ; then fry them to a light brown in a little*
butter. Served with pudding sauce or sirup.

WEBSTER PUDDING.

Six eggs, one cup of molasses, one of milk, half a
cup of melted butter, half a cup of brandy or wine,
one teaspoonful of soda, one of cloves, one of cinna-
mon, half a nutmeg, one pound of currants, a little
salt ; flavor to your taste ; mix as soft as pound cake,
and steam it two hours. Serve with cold sauce.

PUDDING SAUCE.

Half a pound of fine powdered sugar, half a pound
of butter beat to a froth with the hand, half a pint
of white wine, and one gill of water. Boil the wine
and water ; turn it boiling hot on the butter and
sugar, stirring it briskly all the while. Have ready
in the sauce-dish some grated nutmeg or essence of
lemon, and send it to the table immediately.

ANOTHER PUDDING SAUOE.

Two cups of fine white sugar, one cup of butter,
a wineglass of Madeira wine, and two eggs; beat aU
this together for half an hour, then let it scald, not
boil. If you wish it to look very yellow add one
more egg.

COLD SAUCE.

Half a pound of white sugar and half a pound of
butter rubbed together until it is very white ; the

SWEET DISHES, OR VARIETIES. 149

juice of one lemon and the rind grated, or essence
of any kind as a flavor.

MUSH.

Have ready about two quarts of boiling water, in
an iron pot, or large saucepan, with one table-spoon-
ful of salt ; sift Indian meal very fine and stir in to
the boiling water until it is quite thick ; then turn
about half a pint of water on top of it, and let it
boil five minutes ; be careful that it does not burn ;
then stir it up well, and let it boil about thirty min-
utes, or until the meal is well cooked. Butter a
pudding-dish, and turn the pudding hot into it.
The next day turn it out on the bread-board ; it
will be nearly as hard as bread ; cut it into slices of
a quarter of an inch thick. Have the griddle hot ;
rub it over with butter, and fry these slices a nice
brown. Serve very hot for breakfast.

SWEET DISHES, OR VARIETIES.

CALF'S FOOT JELLY.

Soak in cold water two hours four large feet ; put
them into six quarts of water, and boil them six
hours, when it will be reduced to three quarts, or a
little less. Then strain it through a sieve into a
stone jar ; the next day take off the fat, take the

13*

150 RECEfPTS.

jelly out of the jar, and take off the sediment from
the bottom. Put the jelly into a preserving-kettle;
add a pound of loaf sugar, oiie pint and a half of
good old Madeira wine, a teacupful of brandy, three
lemons cut up and the seeds taken out, the whites
of six or seven eggs beat to a froth, a very little saf-
fron, and a few cloves. Stir this all up together,
and set it on the fire ; throw in the egg-shells, stir it
frequently, and boil it twenty minutes. Then take
it off the fire, and set it where it will keep hot with-
out boiling ; turn in a cup of cold water, and let it
stand fifteen minutes. Have ready the jelly-stand
and flannel bag. Put over the top a thin towel, dip
the jelly into it ; it will strain through and be as
clear as amber, unless it is too thick. If so, turn it
all into the kettle, add a little more Tfrater and the
whites of two eggs, and strain it as before stated.
This may be put into moulds hot, or in glasses when
it is cold.

In the winter, when calves' feet are very costly,
use the shins of veal. Two shins, well soaked in
cold water two or three hours, will make the same
quantity as above. When this is done, it will make
two quarts of jelly.

Pigs' feet, well cleansed, make quite as handsome
a jelly as calves' feet, and it looks more glassy. Pour
feet will make at least three pints when it is done.
Make it the same as calf's foot jelly.

SWEET DISHES, OR VARIETIES. 151

COLORED JELLY.

Take a pint of the sirup of any kind of preserves,
add a pint of water, an ounce of isinglass, a wine-
glass of brandy, the juice of a lemon ; put it in the
kettle with the whites and shells of three eggs, let
it boil five minutes ; strain it through the jelly-bag
into moulds ; let it get very cold, and serve it with
sugar and cream.

After the jelly has boiled, stand the kettle wheie
it will keep hot, but not boil; add a cup of cold
water, and let it stand fifteen minutes before strain-
ing.

WINE JELLY.

Dissolve an ounce of Russia isinglass in a cup of
water; sweeten and flavor a quart of good old
Madeira wine, and add the isinglass. Heat it very
hot, strain it through a hair sieve into a mould, and
let it stand six or eight hours.

ANOTHER WINE JELLY.

Soak half an ounce of gelatine in half a pint of
water fifteen minutes ; then add half a pint of boil-
ing water ; set it on the fire ; keep stirring it till the
gelatine is dissolved ; add the juice of two lemons,
sugar to your taste, and Madeira wine enough to
make a quart in all. Strain it, and set it to cooJ.

JELLY MADE OP COOPER^ REFINED ISINGLASS.

Put two ounces into a pint of cold water, to stand
about fifteen minutes ; wash it clean, put it into a

152 BECEIPTS.

preserve-kettle with three pints of cold water, a pint
of wine, three lemons, one pound of sugar, the
whites and shells of five eggs ; let it boil five min-
utes ; strain it through a jelly-bag the same as calf 'a
foot jelly.

CALF'S FOOT BLANC MANGE.

Prepare the feet the same as for jelly; to one
quart of stock put one pint of cream, half a pound
of sugar, and any flavor that is preferred. Let it
boil up once, strain it through a gauze sieve into
the moulds, and set it on the ice six or eight hours.

RUSSIA ISINGLASS BLANC MANGE.

Take two ounces of isinglass, let it soak six or
eight hours in a cup of warm water. To three
quarts of milk or cream add one pound of loaf
sugar ; put it into a preserving-kettle with the isin-
glass, and any flavor preferred. Let it almost boil ;
strain it through a hair sieve into the moulds, first
dipping them into cold water. Place the blanc
mange in a cold place six or eight hours.

BLANC MANGE.

About two ounces of American isinglass to three
piuts of milk, half a pound of sugar, and flavor with
peafch, or to the taste ; boil it five minutes, and
strain it into moulds ; when cold, serve with sugar
and cream.

This preparation is very good, but not equal to
Russia isinglass or calf's foot.

SWEET DISHES, OR VARIETIES. 153

MOSS BLAKC MANGE.

Take as much moss as will fill a large coffee-cup,
put it into a dish, and pour boiling water over it ;
let it stand about ten minutes. Wash it out, and
throw it into cold water to rinse it. Put it into
three quarts of milk, and let it boil ten minutes.
Add sugar, and flavor to the taste. Strain it through
a very fine sieve or jelly-bag into the moulds.

A VELVET CREAM.

One paper of isinglass dissolved in a cup and ay j ^
half of white wine ; the juice and rind of one lemon, ^ ' ^~~
and three quarters of a pound of loaf sugar. Shn-_ '
mer all this together until it is quite mixed ; then ,^
strain it, and set* it to get cool. Add a pint and a j
half of rich cream ; stir it until it is quite cold ; put
it into moulds, and set it on the ice until it becomes
as stiff as blanc mange.

ITALIAN CREAM.

Take three pints of cream or milk ; sweeten it
with white sugar, flavor it with lemon or vanilla,
and add one paper of gelatine. Stir constantly \\ \v» 'j *
until it boils ; beat up well the yolks of eight eggs; «,

stir them well to the boiling milk; strain it into
moulds, and let it stand upon ice five or six hours
Served with sugar and cream.

154 RECEIPTS.

CHARLOTTE RUSSE.

Dissolve one ounce of Russia isinglass * in a cup
of new milk. ; beat the yolks of six eggs and one
pound of fine sugar together ; whip to a froth one
pint of good cream, and beat to a froth the whites
of twelve eggs. Strain the isinglass into the yolks ;
add the cream, then the whites, and beat it all to-
gether lightly. Flavor it with vanilla ; set it on the
ice to stiffen a little ; line the moulds with sponge
cake ; turn in the cream, and set it in the ice five or
six hours.

ANOTHER WAY.

Dissolve one ounce of Russia isinglass in a cup
of water ; boil a pint and a half of cream ; beat
the yolks of six eggs with half a pound of sugar ;
turn the boiling cream on to the sugar, stirring it
all the time; flavor with vanilla; stir in the isinglass;
beat up the whites of the eggs to a stiff froth ; stir
them into the other ingredients ; set it into the
ice to cool; line the moulds with sponge cake;
when the mixture is a little stiff, turn it into the
moulds, and let it stand three or four hours.

ANOTHER MODE.

Take an ounce of Russia isinglass, and dissolve
it in a cup of new milk, and add to this half a pod
of vanilla, or two teaspoonfuls of essence. Strain
this when dissolved, and the seeds of a vanilla, out

* I Lave found Cox's patent refined sparkling gelatine about as good
M Russia isinglass — the isinglass being scarce.

SWEET DISHES, OR VARIETIES. 155

into a pint of rich cream made very sweet. Set
this a little while in the ice to stiffen; then beat
the whites of seven eggs thoroughly, and add it to
the rest. Let all this stand in a bowl or pitcher,
with ice around it, till it is quite stiff; then put it
into the moulds, which must be lined with sponge
fingers. Keep it cold until you need it for use. It
takes nearly a dozen and a half sponge cakes
to line the mould.

ANOTHER WAY.

Put an ounce of isinglass into half a pint of milk ;
set it over the fire until dissolved ; beat the yolks
of five eggs and half a pound of sugar together,
until very light ; add half a gill of brandy; put a
pint of sweet cream into a shallow pan ; whisk
it until very light ; add the yolks and sugar, and
strain ^the milk and isinglass in; beat the whites
until very stiff, and mix them with the other ingre-
dients. Have your moulds lined with sponge cake ;
fill them with the above, and set them on the ice to
cool about four hours.

MERINGUES.

Beat the whites of six eggs to a stiff froth ; sift
into this two large spoonfuls of white sugar ; while
beating, flavor it with lemon ; butter a tin mould ;
put the egg into it ; set it into the oven to bake
about ten minutes; butter a tin sheet, turn the
mould on to it, and then slip it off carefully, so
as not to break the egg ; sift a little sugar over it,

156 RECEIPTS.

and set it in the oven to brown ; have ready a slice
of bread or cake spread over with marmalade or
preserve ; slip the form on to it. This is quite a
pretty dessert dish.

APPLE MERINGUE.

One and a half pounds of white sugar ; one quart
of water boiled down to a pint and a half; rich
sirup ; beat to a stiff froth the whites of six eggs ;
add the sirup, slowly stirring the eggs all the
while ; if not stiff, add a little sifted white sugar ;
have ready a nice dish of preserved apple, leaving
space to spread over the dish the froth smoothly ,
sift on a little fine white sugar ; set it in a moderate
oven for about three quarters of an hour. It should
be a very light yellow. To be eaten cold.

OMELET SOUFFLE.

The yolks of six eggs ; half a pound of fine loaf
sugar ; beat them very well ; flavor with the essence
or oil of lemon ; beat the whites of twelve eggs to
a very strong froth ; beat it all well together ; butter
a dish that will just hold the mixture ; bake it ten
or fifteen minutes. It must be sent to the table
immediately, for if it stands a minute it will fall.

ANOTHER WAY.

Beat the whites of ten eggs to a strong froth,
the yolks with three quarters of a pound of white
sugar, the juice and rind of one lemon ; mix this all,

SWEET DISHES, OB VARIETIES. 157

then beat together lightly ; butter a dish that will
just hold it, and bake about ten minutes.

ANOTHER WAY.

The whites of seven eggs beat to a strong froth,
and the yolks of four eggs beat a long time with four
table-spoonfuls of white sugar; add four spoonfuls
of flour, after mixing the whites and yolks together,
and the juice and rind of one lemon, or a little va-
nilla ; bake about fifteen minutes.

A SWEET OMELET.

Beat up six eggs very light ; add a spoonful of
flour, a little fine sugar and nutmeg ; put this into
an omelekpan; stir until it sets ; then loosen the
edge with a knife ; have ready any kind of preserve;
spread over with a spoon quickly; roll it up; slip the
omelet from the pan on to a long dish; sift on a
little fine sugar while hot. Three of these on a
dish make a very nice dessert ; serve with sugar
and cream.

TIPCY CAKE.

Bake a sponge cake in a mould ; blanch a hand-
ful of almonds, split them in four pieces, and stick
the cake full of them ; set it in a deep glass dish,
turn over it as much white wine as the cake will
absorb, and let it stand an hour. Turn in as much
soft custard as the dish will hold.

H .

158 RECEIPTS.

SOFT CUSTARDS.

Boil a quart of milk or cream, and beat up eight
eggs with half a pound of sugar. Turn the milk
on the eggs, boiling hot, stirring the eggs all the
time, and flavor it with lemon or peach. Strain it
through a gauze sieve into a pitcher; set the pitcher
into boiling water, and let it boil until it thickens.
Stir it most of the time, for if it curdles it is
spoiled. Turn it into custard-glasses.

APPLE JELLY, WITH CUSTARD.

Take a pound of white sugar; put it into a pint
of cold water; let it boil till it is a rich syrup, then
add as much apple as it will absorb, and the juice
of two lemons ; boil it until quite thick, then pour it
into a mould until quite cold ; it will turn out like a
jelly. Serve in a dish with a rich custard and
whipped cream.

ARROWROOT CUSTARD.

In winter, when eggs are very dear, take t\\w
table-spoonfuls of arrowroot mixed in a teacup of
cold milk ; boil a quart of milk, beat up three eggs,
and mix in the arrowroot. Pour in the boiling milk
stirring the eggs and arrowroot continually ; put it
in a pitcher, and boil it as above directed.

CHOCOLATE CUSTARD OR CREAM.

Beat up separately the whites and yolks of six
3ggs ; add to the yolks a cup of fine white sugar

SWEET DISHES, OB VARIETIES. 159

stir the whites into the yolks; dissolve a quarter of
a pound of chocolate in half a pint of hot water
add a pint and a half of cream, give it one boil, and
turn it on the eggs, stirring it all the time. Then
put it into a pitcher; put the pitcher into boiling
water, stirring the custard constantly until it
thickens. To be served in glasses, and eaten cold.

COFFEE CUSTARD.

Take a large cup of fresh ground coffee, break
an egg into it ; mix it up well ; put it into a coffee-
pot with a pint of boiling water. Boil it five min-
utes, add a cup of cold water, and let it stand ten
minutes. Turn it off very clear into a saucepan,
add a pint of cream, and give it one boil. Have
ready eight eggs well beaten, one and a half large
cups of sugar ; turn the coffee and cream boiling hot
on the eggs, stirring all the while. Put the custard
into a pitcher, set it into boiling water, and stir it
all the time until it thickens. Served in cups to
eat cold.

FRENCH CUSTARD.

Sweeten with loaf sugar a quart of milk; flavor
it with peach or vanilla ; put it into a flat saucepan
to boil, and beat to a perfect froth the whites of
eight eggs. When the milk boils, lay on the eggs
in spoonfuls — that is, in lumps — until it hardens a
little. Skim it off carefully, and lay it on a dish.
When you have cooked all the whites, beat up the
yolks, and stir them into the boiling milk until it

160 RECEIPTS.

thickens. Turn this over the whites, ornamented
with bits of colored jelly or marmalade.

Whites of eggs, prepared in this way, are a pretty
ornament to any sweet dish, particularly custards.

ALMOND CUSTARD.

To Uanch Almonds. — Put them into a deep dish,
pour boiling water over them, cover them up, and
let them stand three minutes. Then take them out,
and put them into cold water ; rub off the skins
with your hands. To make the Custard. — Blanch
and pound very fine a quarter of a pound of
almonds, put them into a quart of milk to boil, and
sweeten it to the taste. Beat up eight eggs, strain
them, then turn the milk and almonds boiling hot on
the eggs, stirring them all the time. Boil it in a
pitcher, as before directed.

APPLE FLOAT.

Stew six large apples; lay them on a sieve to
drain and cool ; then put them on a flat dish, with
about two spoonfuls of fine white sugar, a very lit-
tle essence of lemon, or the juice of one, and the
whites of two or three eggs. Beat all this to a
froth with an egg-beater; fill a glass bowl, or custard-
cups, with soft custard. Lay this froth ou as high
as it will stand.

TRIPLE.

Cut in thin slices stale cake of any kind; lay
them into a deep glass dish, turn on a tumbler of.

SWEET DISHES, OR VARIETIES. 161

good white wine, and let it stand and absorb the
wine. Grate on a little nutmeg, a rind of lemon,
fill the dish two thirds full with soft custard, and
then lay over the top a whip as high as possible.

ANOTHER TRIFLE.

Put sponge cake into a dish, turn over it a tum-
bler of champagne or white wine ; lay over it some
kind of preserved fruit about an inch thick, and
then put over this a colored whip, with^a few bits
of currant jelly to ornament it.

GOOSEBERRY OR APPLE TRIFLE.

Stew the apples or gooseberries, strain, and make
them very sweet. Put soft custard in the bottom
of a deep dish, then the fruit, and then a whip to
stand very high.

WHIPS.

Take a pint of rich cream, sweeten it not very
sweet, flavor it with essence to the taste. Put it
in a shallow dish, set it on the ice a while, and it
will whip much sooner; place the whip-syringe
quite to the bottom of the dish, and move it very
quickly as the froth rises. Lay it on a sieve to
drain.

WHIPS IN GLASSES.

Put a spoonful of jelly or jam in the bottom of
jelly-glasses, and fill the glasses with the whip made
by the first direction.

14*

162 RECEIPTS.

COLORED WHIPS.

Add to the cream a few spoonfuls of jelly, or
mice of any kind of fruit, of the color you prefer.

A VERY FINE WHIP.

A pound of sugar, half a pint of wine, the juice
of four lemons; mix all together; add a quart of
rich cream, whip it to a strong froth, and serve in
glasses.

PINEAPPLE WHIPS.

Cut up the pineapple, sprinkle a little sugar ovei
it, and let it stand over night ; strain it through a
sieve ; add as much sugar as will prevent the cream
from turning when added to the juice. Add the
cream, and whip it well. It is a very great addition
to place a layer of pineapple jam in the bottom
of the dish.

AN ORNAMENT FOR SWEET DISHES.

Beat up to a strong froth the whites of eggs, sift
on a very little fine sugar, and set it in the oven to
brown a very little. This laid on the top of cus-
tards of any kind is a great improvement to ilia
appearance.

TCE CREAM. 163

ICE CREAM.

MADE OF CREAM.

To a gallon of cream allow two pounds of loaf
sugar; flavor it to the taste. The flavoring must
be quite strong, as the freezing destroys it in part.

MADE OP MILK.

To a gallon of milk allow ten eggs. Boil half
the milk ; beat up the eggs ; turn the boiling milk
into them, stirring them all the time ; strain it,
and then add the cold milk, the sugar, and the
flavoring.

ANOTHER MODE.

Mix a little milk and four dessert spoonfuls of
arrowroot; boil two quarts of milk, and stir the
arrowroot into it; then add two quarts of cold
milk, the sugar, and flavoring, such as currant, rasp-
berry, strawberry, plum, peach, pineapple, lemon,
&o. A quart of the cream, whipped to a strong
froth, and stirred into the cream when half frozen,
is an improvement.

LEMON FLAVOR FOR ICES.

Rub some lumps of sugar over the outside of
three good lemons until you extract the essence;
squeeze the juice, strain it, and add as much sugar
as the juice will absorb. This will flavor one gallon
of cream.

164 RECEIPTS.

PINEAPPLE FLAVOR.

Take a ccmmon-sized pineapple; cut it in slices ;
sprinkle some sugar over it ; cover it up, and let it
stand over night ; strain it, and add more sugar, if
necessary, for one gallon of cream.

PEACH-WATER FLAVOR.

Take three table-spoonfuls of the water to one
gallon of cream.

RASPBERRY FLAVOR.

Add sugar to the raspberries; mash them, and
strain the juice. A quart of raspberries will flavor
a gallon of cream.

STRAWBERRY FLAVOR.

Made the same way as the raspberry.

VANILLA FLAVOR.

Simmer one bean in half a pint of milk until the
flavor is extracted, — say two or three hours.

WATER ICES.

Take a gallon of ice-water ; sweeten it very sweeti
and flavor it with any flavor that is agreeable to the
taste. Freeze it the same as ice cream.

ROMAN PUNCH.

Make the punch with wine and brandy, sugar
and lemon flavor, as for ice cream. It should be

ICE CREAM. 165

very strongly flavored, as in freezing it diminishes
one half.

DIRECTIONS FOR FREEZING ICE CREAMS, WATER

ICES, ETC.

Break the ice in small pieces, — say about the
size of an egg, or smaller, — and put some in the
bottom of a tub ; set the kettle in ; then put in
about a quart of coarse rock salt ; then two quarts
of ice ; and so on until the tub is filled up to the
top of the kettle. Stir it until the cream is frozen.
In the old-fashioned freezer you must take off the
cover frequently, and scrape off the cream from tta
sides until it freezes evenly.'

If it is to be put into moulds, fill them quite full,
shut them very tight, and put them in the ice and
salt, covering'them entirely ; then throw over a
piece of carpet to keep the air out. To take them
out of the mould, have your dish ready, wipe the
mould, and then turn over it some boiling water,
wiping it again very quickly ; then turn it on the
dish. Remove the mould very slowly, for fear of
breaking. When pure essences can be procured,
they are quite equal to fresh fruits to flavor with.

N. B. — Good and pure essences and sirups may
be obtained at Messrs. Smith & Melvin's, at 325
Washington-street, Boston, who manufacture the
above-named articles expressly for retailing, and
may be relied on.

1<|6 RECEIPTS.

CAKE.

POUND CAKE-

Take one pound of white sugar and three quar
ters of a pound of butter beat to a cream; ten
eggs, the whites and yolks beaten separately ; add
the yolks, well beaten, to the butter and sugar;
add a glass of white wine, half a teaspoonful of
mace, half a nutmeg, or any flavor that is preferred.
Beat it well together ; add the whites, and beat it
until it is well mixed ; add a pound of flour, beat
it in well, and strew in a cupful of dried currants.
Bake it in tin square pans half an hour.

SPONGE CAKE.

One pound of white sugar and the yolks of
twelve eggs well beaten together ; add the riud of
a lemon grated, and the juice of half a one ; beat
it very light ; then add the whites of the eggs well
beaten ; beat it fifteen minutes ; add three quarteis
of a pound of flour, and beat it just enough to mix
the flour in. Bake it in deep, square pans, or in t»
wooden box, half an hour; try it with a straw;
when the cake is done it will not adhere to the
itraw.

ANOTHER SPONGE CAKE.

Six eggs, two cups of sugar, two cups of flour,
four teaspoonfuls cream tartar in the flour, two tea-
spoonfuls soda wet with a little water, and stirred
in the last thing. Bake in a quick oven.

* CAKE. 1 67

CUP CAKE.

One cup of butter and two cups of sugar beat
together, four eggs well beaten, one cup of sour
milk, one teaspoonful of saleratus, and five cups of
flour. Flavor it with spices to the taste. Add a
cup of currants, and bake it half an hour.

ladies' cake.

One pound of sugar and six ounces of butter
beaten to a cream ; the whites of sixteen eggs well
beaten ; the rind, grated, and the juice of one lemon,
and three quarters of a pound of flour.

GOLD cake.

Beat to a cream half a pound of butter and one
pound of fine white sugar ; add the yolks of fourteen
eggs, the grated rind of two lemons, and one pound
of flour ; beat all together very well. Bake in a tin
pan lined witli buttered paper.

A RICH LOAF OR WEDDING CAKE.

Two pounds of butter, two pounds of fine white
sugar, beaten together, eighteen eggs beaten sepa-
rately, one cup of brandy, one cup of molasses, one
teaspoonful of saleratus, three table-spoonfuls of
cloves, one of mace, two of allspice, two large nut-
megs, two pounds of flour, a quarter of a pound of
citron cut in thin slices, and four pounds of dried
currants. This must be as well beaten up as for
pound cake. Line a wooden box with a well-but-
tered paper ; take out the bottom of the box, and
let the cover remain for the bottom of the cake.

168 RECEIPTS. '

The above-named quantity will make two small
loaves, or one very large loaf. Fill the box two
thirds full. It requires about four hours to bake.
Try it with a straw, and when it is done take off
the rim, and leave the cake on the cover to be
frosted. Beat up the whites of four eggs ; add fine
loaf sugar as long as you can beat it in, and the
juice of one lemon ; spread this over the top of
the cake about an inch thick, and on the sides half
the thickness ; set it in a cool oven to dry.

WEDDING CAKE.

One pound of butter, one of sugar, ten eggs well
beaten, half a pint of brandy, a glass of wine, three
nutmegs, a table-spoonful of mace, one pound of
flour, two of currants, one of stoned raisins, and
half a pound of citron. This makes one large loaf,

MRS. PUTNAM 8 COMMON LOAF CAKE.

Three quarters of a pound of butter, a pound
and a half of brown sugar, and beat thera well
together; then add one pint of molasses, one pint
of sour milk, one spoonful of soda, five eggs, one
spoonful of cloves, one of allspice, one of cinna-
mon, one nutmeg, and three pounds of flour, and
then two pounds of currants, and one of stoned
raisins. This will make about three loaves. Bake
it two hours.

RAISED LOAF CAKE.

Take a piece of dough, of about three pound*,

CAKE. 169

that has been raised for bread; add to it half a
pou »d of butter, one pound of sugar, five eggs, one
cup of milk, one teaspoonful of saleratus, one cup
of molasses, a little of ground cloves, and one nut-
meg ; beat this well together ; add two pounds of
raisins, and stir them in well. This will make two
loaves. Baked in bread-pans one hour and a half.

RAISED DOUGH CAKE.

Two pounds of raised dough, one pound of sugar,
half a pound of butter, three eggs, a glass of brandy,
a glass of wine, one and a half pound of fruit ; spice
to the taste. Bake two hours in a common-sized
bread-pan.

CREAM CAKES.

One pound of flour, half a pound of butter, and
one pint of boiling water ; pour the water boiling
hot on the butter, and put it over the fire. As soon
as it begins to boil, stir in the flour ; when cool, add
nine eggs well beaten. Bake them the same as in
the next receipt.

Custards for the above. — Take a pint of rich
cream, and add to it three eggs well beaten, and
little flour ; sweeten and flavor to the taste, and pu
it on to boil. When the cakes are baked, open the
trusts at the sides, and fill with the custard.

ANOTHER MODE.

Crust. — Three quarters of a pound of flour, half
h pound of butter, one pint of water, and ten eggs.

170 RECEIPTS.

Boil the water and butter together; stir in the flour
while it is boiling, and then let it cool. When cold,
add the eggs well beaten.

Custard. — One pint of milk, four eggs, two cups
of sugar, and half a cup of flour. Boil the milk,
and while it is boiling add the sugar, eggs, and flour,
and flavor it with lemon. Drop the crust on tins,
and bake them in a quick oven fifteen or twenty
minutes. When they are done, open them at the
sides, and put in as much custard as possible. It is
a great improvement to the appearance of the crust
to rub it over with the white of an egg before it is
baked.

LEMON CAKE.

One teacupful of butter and three of sugar ; rub
them to a cream, and stir into them the yolks of five
eggs well beaten, one cup of milk, the juice and '
grated peel of one lemon, the whites of five eggs,
and sift in as lightly as possible four cups of flour
Baked in shallow pans about half an hour.

COCOANUT CAKE.

One pound of cocoanut grated fine and dried ;
one pound of white sugar, and the whites of two ;
oggs well beaten. Mix this together with a spoon ;
make up the cake in pear form ; lay a sheet of white
paper on a tin, set the cakes about two inches apart,
and bake them about fifteen minutes. Watch them
very closely, as they are apt to scorch.

CAKE. 171

NEW TEAR'S COOKIES

Three quarters &iapound of butter and a pound
of sugar beat to a creaiti. Add three eggs, one tea-
cupful of sour milk, one teaspoonful of saleratus,
half a cup of caraway seed, a little mace, and flour
to make it stiff enough to roll thin ; cut in rounds.
Roll this cake with a little fine sugar instead of
flour, and bake about fifteen minutes.

ANOTHER.

Four cups of sugar, one cup of butter, three cups
of milk, two teaspoonfuls of soda, one of cream
tartar, one table-spoonful of cinnamon, and flour
enough to roll. Cut them with a cake-cutter. Be-
fore putting them in the oven brush them over with
the white of an egg, and sift on a little fine sugar.
This will improve their looks.

MACAROONS.

Blanch four ounces of almonds, and beat them up
with four spoonfuls of orange-flower water ; whisk
the whites of four eggs to a froth ; then mix it, and
a pound of sugar sifted with the almonds, to a paste,
and, laying a sheet of white paper on a tin, put it on
in separate little cakes the shape of macaroons, or S.

SEED CAKE.

Six cups of flour, three cups of brown sugar one
teaspoonful of dry cream tartar, sifted together;
warm one cup of milk and one of butter together.

RECEIPTS.

/
/

Add one cup of sour milk, one teaspoonful of soda,
beat into the milk until it froths, three eggs well
beaten, and half a cup of seeds. Mix this all to*
gether with the hands, and roll it thin ; cut it in
rounds. Bake it fifteen minutes.

ANOTHER SEED CAKE.

Beat together two pounds of sugar, two of but
ter, half a cup of caraway seeds, and three pounds
of flour ; roll in sugar. Bake them on tins, in a
slow oven.

ANOTHER SEED CASE.

One cup of butter, two of white sugar, three
eggs, half a cup of seeds, and flour enough to make
a stiff paste. Boll it very thin, with sugar instead
of flour on the board, and cut it in rounds* Bake it
about fifteen minutes.

JUMBLES.

One cup of butter, and two of sugar, beaten
together; one cup of milk, half a teaspoonful of
soda stirred into the milk, and four eggs. Beat
it well together ; add spice of any kind, and six
cups of flour ; roll it rather thin ; cut it with a turn,
bier and with a wineglass to form a ring; brush
them over with the white of an egg, and sift on a
very little fine white sugar before baking. Baka
them fifteen or twenty minutes.

OAKE. I7S

SODA JUMBLES.

One quart of flour, two teaspoonfuls of cream tar-
tar, one teaspoonful of soda stirred into the flour,
two cups of sugar and one of butter rubbed to-
gether; cold milk enough to make a dough just stiff
enough to roll, and cut into jumbles. Bake as
soon as made, in a quick oven. When rolled in sugar,
instead of flour, they are much nicer.

SOFT SUGAR GINGERBREAD.

One cup of butter and two of sugar beaten to-
gether, one cup of sour milk, one teaspoonful of
soda, four eggs, five cups of flour, and half a cup of
yellow ginger. Bake it in thin pans thirty minutes.

HARD SUGAR GINGERBREAD.

One cup of butter, two of sugar, three eggs, one
cup of sour milk, half a teaspoonful of soda, half a
cup of ginger, and flour enough to make a stiff
paste. Boll it in sugar, as thin as possible, on
tin sheets. Mark it in squares with a cake-cutter,
and bake very quickly.

SODA GINGERBREAD.

Two quarts of flour, two teaspoonfuls of cieam
tartar, one teaspoonful of soda, three cups of but-
ter, four of sugar, one of yellow ginger, and milk
enough to make a stiff paste to roll very thin. But-
ter the tin sheets, and roll the paste on the tins very
thin. To be cut in squares, and baked quickly.

15*

174 RECEIPTS.

SUGAR GINGERBREAD.

Three quarters of a pound of sugar, half a pound
of butter, four eggs, a little rose water, half a cup of
yellow ginger, and one pound of flour. Bake it thin.

SOFT GINGERBREAD.

Two cups of white sugar, one of butter, one cup
of milk, two teaspoonfuls cream tartar, one of soda,
half a cup of ginger, flour enough to make it as stiff
as pound cake, and the rind and juice of one lemon.
Bake in shallow pans one hour and a quarter.

GINGER SNAPS.

Half a cup of butter and half a cup of sugar beat
together, half a pint of molasses, one teaspoonful
of cream tartar, two of soda, one cup of milk, half
a cup of yellow ginger, and flour enough to make &
stiff dough. Roll it about quarter of an inch thick ;
cut with a small wineglass, and bake them hard.

HARD MOLASSES GINGERBREAD.

One pint of molasses, half a pound of butter, one
cup of sour milk, two table-spoonfuls of soda,
one cup of ginger, one table-spoonful of cloves, the
rind of one lemon, and flour enough to make q. stiff
paste. Butter the tin sheets ; roll the cake on
them, with fine sugar, as thin as possible, and bake
very quickly.

CAKB. 175

SOFT MOLASSES GINGERBREAD.

A pint of good West India molasses, and a quar-
ter of a pound of butter ; mix them together with
a large spoon, and then add a large spoonful of
s^da; stir this into the molasses and butter until
it froths. Add one cup of ginger, and stir in the
flour until it is as stiff as for pound cake. Bake it in
& V7ell-buttered tin pan half an hour.

BUNNS.

Two quarts of flour, one quart of warm milk, a
Quarter of a pound of butter, and half a teacupful
of yeast ; mix this into a dough, and set it to riso
three or four hours. Beat up four eggs, half a
pound of sugar, and one teacupful of currants ;
mix this into the dough, and set it to rise again two
hours. When very light, make the dough into
small bunns ; set them very close together in tin
pans, and let them rise. When all of a sponge ;
brush the tops with a little milk and molasses mixed.
Bake them in a quick oven fifteen or twenty
minutes.

NAHANT BUNNS.

Three caps of new milk, one cup of yeast, one
of sugar, and flour enough to make a stiff batter.
Rise this over night. In the morning, add one cup
of butter, one cup of sugar, one nutmeg, one tea-
spoonful of soda, and add more flour until it is as

176 RECEIPTS.

stiff as for bread. Let it rise sufficiently ; then cut
it out, and let it stand rising two hours.

MOLASSES CAKE.

Half a pint of molasses and a teacupful of butter
mixed together ; one cupful of milk, one teaspoon*
ful of soda, fourteen table-spoonfuls of flour, two
table-spoonfuls of ginger, three eggs, and a little
fine orange peel. Bake it in a tin pan half an
hour.

SODA DOUGHNUTS.

Two quarts of flour, four teaspoonfuls of cream
tartar, two teaspoonfuls of soda, one teaspoonful of
salt, one teaspoonful of mace, and two teacupfuls of
fine sugar. Mix it with cold milk to a dough ; roll
it rather thin ; cut in shape, and fry in hot lard.

RAISED DOUGHNUTS.

Two cups of sugar and six cups of flour sifted
together, one pint of milk and a piece of butter the
size of two eggs warmed together, and spice to the
taste ; add half a cup of good yeast. Mix all this
into a stiff dough, and set it to rise four or five
hours. Roll it thin; cut it into any shape you
please, and fry in hot lard.

DOUGHNUTS.

One cup of sugar and three of flour sifted to-
gether, one cup of milk and a piece of butter the
size of an egg warmed together, three eggs well
beaten, and one teaspoonful of mace. Mix this all

PRESERVES. 177

together ; roll it out, and make them in any shape,
Fry them in hot lard.

GOVERNOR STRONG'S CAKE.

Two pounds of butter, two and three quarters
pounds of sugar, eighteen eggs, one pint of wine,
one glass of brandy, one nutmeg, a little mace, one
table-spoonful of cloves, four pounds of flour, and
three pounds of currants. Bake it in not very thick
loaves about an hour.

CLAY CAKE.

Half a pound of butter beat very light, one pound
of sugar, one of flour, half a pint of cream, half a
nutmeg, one lemon, and five eggs. Bake half an
hour.

WEBSTER CAKE.

Five cups of flour, three cups of sugar, one cup
of butter, one cup of milk, two eggs, and one tea-
spoonful of soda. Fruit and spice to the taste, or
without fruit. Bake it about half an hour.

PRESERVES.

QUINCES.

The orange quince is the best to preserve. Peel
and core the quinces ; weigh a pound of crushed

178 RECEIPTS.

sugar to a pound of quinces; put the peels and oore§
into a kettle with just water enough to cover them*
Let this simmer about two hours ; then strain the
liquor, put it back into the kettle, and put in as
many quinces as the liquor will cover ; boil them
until they are tender, take them out, and put them
on a flat dish to cool; put in more, until all are
boiled, then put the sugar in, and let it boil until it
becomes a sirup ; then put in as many quinces as
the sirup will cover; let them boil about thirty
minutes; put them on a flat dish to cool; and then
more, until they are all boiled ; then boil the sirup
until all the water is boiled out of it. When the
quinces are cool, put them into the jars, and strain
the sirup while it is hot through a very fine sieve
on to the quinces.

QUINCE JELLY.

Prepare the quinces to boil as above directed, cut
them into small pieces, boil them one hour, strain
the liquor through a fine sieve ; measure a pint of
liquor to a pound of sugar, boil it about twenty-
five minutes, and strain it into the moulds.

QUINCE MARMALADE.

Take the quinces that you have boiled for jelly,
and mash them with a spoon. To a pound of
quinces take a pound of sugar; boil them together
Until they are well softened, then strain through a
coarse sieve, and put it up in small jars.

PRESERVES. 179

PEACHES.

Weigh to a pound of peaches a pound of sugar ;
put the peaches into a preserving-kettle, and turn
on boiling water enough to just cover them, and let
them boil ten minutes. Take them out carefully on
a flat dish to cool, then peel them with your fingers,
to keep the shape ; take a little of the water that
they were boiled in, add the sugar, and let it boil
until it becomes a sirup. Put in a few peaches at
a time, so as not to crowd them ; when they are
done, put them on a dish to cool. Lay them care*
folly into a jar, boil the sirup a few minutes after
the peaches are done, and strain it hot over the
peaches.

ANOTHER MODE.

Peel the peaches ; weigh a pound of sugar to a
pound of peaches ; strew half the sugar on to the
peaches, and let them stand over night. Next day
turn off the sirup, and add the rest of the sugar ;
boil the sirup about fifteen minutes, put in the
peaches and boil them until they are tender ; take
them out to cool, then put them up in jars, and
strain the sirup hot into them ; let them stand two
or three days. If the sirup has become thin at the
top of the jar, turn the peaches and sirup into the
preserving-kettle, give them one boil, and put them
into jars when cold. Put paper wet with brandy
over the mouth of the jars, and then a bladder wer
that ; and tie them up.

180 RECEIPTS.

BRANDY PEACHES.

Prepare them as before directed, excepting the
Bugar ; take three quarters of a pound of sugar to
one pound of peaches. When they are done, allow
a quart of whito brandy to a quart of sirup ; lay
the peaches while they are hot into the cold brandy,
then when they are cold put them into the jar;
strain the sirup hot through a fine sieve into the
brandy, and then put it on the peaches.

PLUMS.

Green Gages. — Take a pound of sugar to a pound
of plums ; make a sirup of the sugar, with a little
water, just enough to keep the sugar from burning;
put in a few plums at a time, boil them until they
are tender, and take them out on a dish to cool.
When all are done, put them into jars ; then boil the
sirup about ten minutes, and strain it on the plums.
Let them stand three or four days; if the sirup
then appears watery on the top, boil them over
again about twenty minutes.

EGG PLUMS.

Pierce the skins of the plums with a large nee-
dle. Take a pound of sugar to a pound of plums ;
boil the sugar to a sirup, and put the plums in while
it is hot; boil them until the plums look clear;
take them out to cool, and so on, until all are done*
Put them up for three or four days, as above
stated, <fcc, &c.

PRESERVES. 181

DAMSON, OR ANY DARK PLUM.

Take a pound of sugar to a pound of plums;
make the sirup 7 put in the plums, and boil them
about thirty minutes. Let them cool; then put
them into jars, and strain the sirup on while it ia
boiling hot.

CRAB APPLE.

Leave the stem on. Weigh a pound of sugar to
a pound of the fruit. Pierce the apples with a
large needle. Make a sirup of the sugar ; when
clear, put in the apples, and boil them thirty or
forty minutes. Take them out very carefully, and
lay them singly on a dish to cool ; when cold, put
them into the jars, and strain the hot sirup over
them.

CRAB APPLE JELLY.

Put the apples in the kettle; just cover them with
water, and let them boil until they are very tender.
Mash them with a spoon, and strain out the juice.
Take a pint of juice to a pound of sugar, boil it
thirty minutes, and strain it through a hair sieve.

CRAB APPLE MARMALADE.

Put the apples into the kettle, with just water
enough to cover them, and let them boil until they
are very soft; mash them up, and strain them
through a very coarse sieve. Take a pounc 1 of
apple to a pound of sugar, boil it half an hour, and
then put it into jars.

i82 Receipts.

APPLE JELLY.

Take a dozen good tart apples, cat them into
quarters, add a pint of water, and let them simmer
about half an hour. Set a sieve over an earthen
pan, turn the apples into it, and let them drain ; but
do not stir the apples after the juice is drained out.
Let it stand and settle about half an hour ; then
take a pint of juice to a pound of white sugar, boil
it ten minutes, and strain it into moulds or jars.

The apple can be seasoned, and used for apple
sauce.

APPLE MARMALADE

Is made the same as the crab apple, except that
the apples must be peeled.

RASPBERRY JAM.

Take a pound of fruit to a pound of sugar ; put
them together into the kettle, and boil it gently one
hour, stirring it frequently. Put it up in jars, and
let it stand about four days ; if in that time the
sirup rises at the top, put it in the kettle, and boil
it half an hour.

RASPBERRY OR BLACKBERRY JELLY.

Stew the fruit, strain it through a sieve, measure
a pint of juice to a pound of sugar, boil it twenty
or thirty minutes, and then strain it through a very
fine sieve into the jar while it is hot. Let them
stand two or three days ; then do them up in the
same manner as currant jelly.

PRESERVES. 185

PRESERVED BARBERRIES AND SIRUP.

One pound of sugar, one pound of barberries, one
half pint of water ; put the sugar and water to boil ,
when boiled enough to skim, put in the barberries ;
let them boil until the sirup is thick ; skim out the
barberries into jars, with sirup enough to keep
them. Strain the rest of the sirup through a cloth ;
put it into bottles, cork and seal them. This makes
a very nice drink with ice-water.

CURRANT JELLY.

The currants should be ripe, and fresh-picked.
Put them into a preserving-kettle with a very little
water, say about a cupful, to prevent them from
burning. Let them stew gently until the currants
turn white, then strain them through a sieve ; they
will not require much squeezing. Take a pint of
Juice to a pound of sugar, put them into the kettle,
and boil it thirty minutes. Take a spoonful out on
a plate, and set the plate on ice; if it is done, it will
stiffen in five minutes. Then strain it through a
very fine sieve into small glass jars. Set them in
the sun two days. Put a piece of paper wet with
brandy on the top, and over this a bladder, and tie
them up.

ANOTHER WAT.

Pill a stone jar with fresh-picked ripe currants ;
set it in a kettle of cold water ; let the water
boil untfi the currants look white, then strain

184 RECEIPTS.

the juice from them through a towel. To a pint of
juice put a pound of crushed sugar; stir it while
dissolving ; when it gets to a boil, let it boil fifteen
minutes; strain into small jars to cool; when cooled,
secure it from the air.

PRESERVED CITRON MELON.

Peel the melon, take out the inside, and cut it in
Buch pieces as you like-thin strips, about a quarter
of an inch thick, I think are the best. Then weigh
the melon, and take the same weight in fine white
sugar ; put a little alum in some water, and boil the
melon in it until it is tender ; take it up on a dish,
sprinkle the sugar over it, and between the pieces,
and let it stand over night. Then turn off the
sirup into the preserving-kettle, and boil until
clarified ; then put the melon in, and boil it until
scalded through; take it out on a dish to cool.
Add to the sirup two lemons and a little preserved
ginger, to flavor it ; boil the sirup again, until quite
clear; put the melon up into jars, turn the sirup over
it, not quite boiling hot ; when cold, seal up your
jars as for other preserves.

PINEAPPLE.

Peel the pineapple, and cut it in slices about a
quarter of an inch thick ; take a pound of sugar to
a pound of fruit; sprinkle the sugar over the apple,
and let it stand until the next day. Then put it
into the kettle, and boil it until the apple looks clear*

PRESERVES. 186

Take out the apple to cool ; give the sirup one boil ;
and then strain it through a hair sieve on the fruit.

PINEAPPLE JAM.

Peel the apple and weigh it — a pound to a pound
of sugar ; grate the apple on a coarse grater ; put
the apple and sugar in the kettle together, and let
it boil thirty or forty minutes.

STRAWBERBIES.

Weign one pound of sugar to a pound of fruit ;
put the sugar into the kettle with just water enough
to prevent its burning ; boil to a sirup ; then put in
as many strawberries at a time as will cover the top
of the sirup without crowding them, and let them
boil twenty minutes. Take them out carefully, so
as not to break them, and put them in a dish to cool
separately. When cold, put them into glass jars,
and strain the hot sirup through a hair sieve on to
them.

The Hovey Seedlings are the best to preserve in
this manner, as they are very large. If, however,
they get broken, it would be better to put them
back into the kettle, and boil them thirty minutes
for jam.

ANOTHER WAY TO PRESERVE STRAWBERRIES.

Weigh a pound of fine loaf sugar to a pound of
fruit ; sprinkle the sugar over the fruit, and let it
stand over night. The next day, strain off the sirup

16*

IS6 RECEIPTS.

and boil it about ten minutes ; then put in the fruit,
and let it boil gently twenty minutes more. Skim
out the fruit on a flat dish to cool. When cool, put
them in jars ; add the sirup, and tie them up tight,
with paper dipped in brandy, and a bladder over it.

CODDLED APPLES.

Peel the apples, leaving the stems on, and put as
many as will stand into the preserving-kettle or
saucepan; put in a little water, and let them boil
until they are tender; take them out carefully;
allow a cup of sugar to three apples ; put it into the
water that they were boiled in, and boil it ten min-
utes. Peel a lemon very thin, in very narrow strips;
lay them around the stem of the apple ; put them
into the sirup, and boil them until they are clear.
Put them into the dish in which you send them to
the table, and pour the sirup on them. These will
not keep more than three or four days.

PEARS.

Peel the pears, boil them in water- until they
are quite tender, and then take them out on a dish
to cool. Make a sirup of white sugar. A few
pieces of ginger and a slice of lemon make a nice
flavor to the sirup. Put in the pears, and boil them
gently until they are quite clear ; the time depends
on the size ; if they are small they require about
thirty minutes. If to keep all winter, allow a pound
of sugar to a pound of fruit.

FOR THE SICK. 187

STEWED PEARS.

Take large honeyed pears, and peel, core, and
quarter them. Take two quarts of the pears, a pint,
bowl of sugar, a pint of water, and put all this into
a preserving-kettle or saucepan. Cover it tight,
snr! stew gently one hour.

FOR THE SICK.

A DINNER FOR A DYSPEPTIC.

A fresh cod's head well cleaned; put it intc a
saucepan with a pint of water, a little salt, and let it
simmer gently two hours ; dredge in a very little
flour, a small piece of butter, a little more water if
necessary, and let it simmer another hour. This is
very nutricious, and very easy of digestion.

BEEF TEA.

Take a slice of beef weighing half a pound, cut it
in pieces half an inch thick, half broil it, put it on a
plate, sprinkle it with a little salt, cut it in pieces an
inch square, put it into a pitcher, and turn in it a
pint of boiling water. Cover it up tight; let it
stand fifteen minutes, and strain it into a bowl.

ANOTHER BEEF TEA.

Cut in small pieces a pound or more of beefj

188 RECEIPTS.

depending upon how much tea you wish to make >
pat the beef into a pitcher, or any earthen vessel,
covered tight. To a pound of beef add a little salt
and a pint of cold water ; let it steep two hours.
You will have half a pint of tea; set it to cool a
long while, to get off all the fat.

BEEF JUICE FOB THE SICE.

Cut one pound of beef into small pieces, put it
into a bottle and cork it up ; set the bottle into a
kettle of cold water ; let it stand over the fire until
the water boils, and longer if the juice is not all out
of tho beef. This is for invalids who can take but
little liquid at a time, therefore cannot take beef tea.

ANOTHER BEEF JUICE.

Take about a pound of rump of beef; lay it on the
gridiron ; let it just warm through ; sprinkle a little
salt over it ; cut it in pieces about the size of half a
lemon ; then with a lemon squeezer all the juice can
bo extracted.

This is the best and quickest method of getting
clear beef juice.

CHICKEN TEA.

Cut up a fowl in small pieces ; put it into an
earthen vessel, with some, salt and three pints of
water ; let it boil three hours ; strain it ; set it to
cool six or eight hours ; then take off the fat. The
tea will be like a jelly.

FOR THE SICK.

i
CHICKEN RBOTH. [

Cut up a chicken; put it into an iron pot with
two quarts of water, one onion, two table-spoonfuls
of rice, a little salt, and boil it two hours. This
will make one quart.

calf's foot broth.

Take two feet, break them up, and put them into
an iron pot with two quarts of water, one onion, one
carrot, and a little mace, and salt. Boil it two or
three hours. If the water boils away, add more.
This will make one quart. When it is done, strain
it, and add a cup of good wine, and a teaspoonful
of India soy.

MUTTON BROTH.

A small scrag of mutton boiled two or three hours
in two quarts of water, with a little rice, an onion,
a turnip, and a little salt ; or without vegetables.

INDIAN MEAL GRUEL.

Boil a pint of water in a saucepan ; mix two
spoonfuls of Indian meal in a little cold water, and
stir into the boiling water ; season it with salt, and
boil fifteen minutes ; stir it frequently. Sometimes
add a cup of milk, or a glass of white wine, a little
sugar, and a little nutmeg.

Oatmeal gruel is made the same way, except it
must be boiled twenty minutes.

190 RECEIPTS.

MILK PORRIDGE.

Take half a pint of boiling water ; mix a large
spoonful of flour in a little cold water, stir it into
the water while it is boiling, and let it boil fifteen
minutes ; then add a teacupfuLof milk, a little salt,
and give it one boil.

TO BOIL TAPIOCA AND SAGO.

Soak a cupful in cold water one or two hours ;
then wash it out ; put it into a saueepan with one
quart of water; let it boil until the water is ab-
sorbed ; add a little salt.

TO MAKE TOAST-WATER.

Toast some slices of bread quite brown, put them
in a pitcher, and pour on them boiling water, and
let it steep.

APPLE-WATER.

Roast very well two or three apples ; put them
into a pitcher ; turn on some boiling water, ?tnd add
a little sugar.

A VERY STRENGTHENING DRINK.

Beat the yolk of a fresh egg with a little sugar ;
add a very little brandy ; beat the white to a strong
froth, stir it into the yolk ; fill up the tumbler with
new milk, and grate in a little nutmeg.

FOB THE SICK. 191

HULLED WINE.

Take a bottle of Maderia or sherry wine, a pint
and a half of water, and put it to boil in a tea-kettle ;
while the wine is boiling, beat up the yolks of twelve
eggs; add one pound of fine white sugar, and a
grated nutmeg ; stir it all together ; beat the whites
to a froth, and beat it into the yolks ; when the
wine is boiled, hold the tea-kettle as high as possible
and turn the wine on, stirring the eggs constantly ;
then turn it from one pitcher to another until it is
all mixed.

MILK PUNCH.

Take two spoonfuls of brandy, a little sugar, and
half a tumbler of hot water ; fill it up with milk, and
grate in a Httle nutmeg.

RENNET WHEY.

Soak a piece of rennet, two inches square, in half
a cup of water two or three hours ; warm o pint ot
new milk lukewarm, turn in the rennet-water, stir it
up, and let it stand half an hour ; cut the curd ; let
the whey separate from the curd ; strain it off) and
you will have nearly a pint of clear whey.

WINE WHEY.

Boil half a pint of new milk ; while ii is boiling
put in a cup of white wine, stir it up, turn it into a
bowl and let it stand about ten minutes ; turn it off
from the curd, and flavor it as you like with sugar.

192 RECEIPTS.

CREAM OF TARTAR WHET,

Heat very hot a pint of milk ; stir into it one tea*
spoonful of cream tartar ; if it does not turn the
milk, add more ; stir it ; sweeten to the taste. This
is said to be good in fever when the patient cannot
take wine whey.

ALUM WHET.

Mix half an ounce of pounded alum with one pint
of warm milk ; strain it, and add sugar and nutmeg
to the taste. This is good in cases of hemorrhage.

LINIMENT.

One ounce of gum camphor, one gill of brandy,
one of alcohol, one of hartshorn, one of sweet oil,
one of spirits of turpentine ; add a red pepper or
some cayenne. This is excellent for all aches and
pains. Shake it well before using.

LINIMENT.

One gill of hartshorn, one gill sweet oil ; shake up
well ; rub it on to the chest or throat ; lay on a
batting of cotton wool ; it is excellent for a stuffed
cold or sore throat.

RHEUMATISM.

In the morning, when you first wake up, take five
drops of spirits of turpentine, with a lump of sugar
or a little molasses. The next morning take ten

193 FOB THE SICE.

drops of the turpentine, and the third morning take
fifteen drops of turpentine. Follow that, by taking
a dessert spoonful of the flour of sulphur, for three
mornings, in as mueh gin or brandy as will allow to
swallow it. Then repeat the spirits of turpentine, of
fifteen drops, for three mornings, until each is re-
peated three times. It has been proved to have
cured the rheumatism.

DIARRHOEA.

One table-spoonful of flour stirred into a half a
tumbler of water, and drink it ; and repeat it in a
few -hours if the first should not check it.

A simple but effectual remedy.

EYE WATEB.

For weak eyes, take one gill of pure rose water
(be sure that it is made of the rose leaves) ; add to
it a piece of white copperas about the size of a pea.
Shake it up before using, and wash the eye several
times during the day, and on going to bed, and when
you wake in the morning.

SECOND PART

MRS. PUTNAM'S

RECEIPT BOOK,

AS AN

ASSISTANT, FOR ECONOMY AND COMFORT,

TO THE

YOUNG HOUSEKEEPER.

MRS. PUTNAM'S RECEIPTS ARE ALL RELIABLE,

AS PROVED BY

HER CONSTANT USE OF THEM.

(195)

INTRODUCTION.

It is about nine years since I published my last
book of Receipts for Cooking. Since that time, I
have been constantly engaged in providing for a
large, and sometimes for a small, family ; therefore
I have had opportunity to improve, as practice
makes perfect in every profession.

I do not presume to say that I have perfected my
knowledge ; but nine years have given me so much
more experience, that I am induced to make addi-
tions to my book of many receipts that I think will
be very useful ; and as provisions of all kinds are so .
expensive, all housekeepers are glad to receive any
suggestions of economy.

If a lady is convinced that she can, by her own
attention to her housekeeping, make her expenses
much less and home more comfortable, I think she
would take as much pride in her well-ordered house-
hold, and well-cooked dishes, as her great-grand-
mother did of old. It is not necessary that a lady
should give up any of her real accomplishments, as
an educated, refined lady, to attend to her house-
keeping, for the first requisite is economy of time as
well as money ; every hour of her day may be spent

17 * (1»7)

198 INTRODUCTION.

-with profit to herself and to others, thereby receiv-
ing much, and giving much, pleasure.

When a young lady allows herself to be placed at
the head of her husband's establishment, she is ex-
pected to preside with dignity and propriety. Is it
not necessary that she should be capable of directing
understandingly her household ? To be able to di-
rect well is necessary, if she expects her orders well
executed.

Young people have the idea that they do not wish
to be troubled with their cooking, therefore they do
not care to know much about the matter. This is a
mistaken notion. It is not necessary that a lady, to
have her cooking well done, must with her own
hands do it.

I provide, and have a large dinner to attend to,
every day, but I do not cook it. If I was obliged to
do so, I should think myself a poor director of my
business. But it is absolutely necessary that I
should know how everything in my house is to be
done, from the cleaning of a knife to the best cooked
dinner I have served.

If I should be so situated that I felt it necessary, I
could go into my kitchen and cook a dinner ; and I
think that we should have better cooks, and be bet-
ter served, if every lady knew enough of housekeep-
ing duty to be thus far independent.

We all know that much of the happiness of a
family depends on good food, well cooked, and well
served. Here is another necessity for economy of

INTRODUCTION. 199

time — punctuality. If your time is set for your
meals, you expect your cook to be punctual, and to
serve her meals hot. That you cannot have, unless
you are ready yourself to receive them — for if they
must be kept hot by standing in the oven or on hot
plates, the dinner will be spoiled — you waste your
own time, and your servants too.

Negligence is very easily learned if you are not
punctual. Your servants soon learn to think,
" Well, mistress will not be ready; therefore it is no
great matter if I am a little late." A half hour late
here and there soon absorbs our time, which is
valuable, and whose is not ?

It is under these impressions that I have set my-
self to the work of helping the young housekeeper to
please herself and husband, by her ready use of the
advice that I have, or can give her.

ECONOMICAL RECEIPTS. 201

ECONOMICAL RECEIPTS.

These receipts I give for a small family, for it is
almost impossible to cook little enough for two with-
out waste, and I think most people like made dishes
if well made, and that cannot be without the atten-
tion of mistress and cook, for made dishes require
more judgment and attention than a fresh cooked
joint of meat, although I think all cooking requires
care.

A very common fault is, that there is not at-
tention enough paid to this branch of housekeeping.
In almost all families the cook is required to take
a part, and often a large part, of the washing and
ironing ; therefore she will either not do this well,
or neglect the cooking. A cook who likes her busi-
ness, and consequently does it well, does not like
washing and ironing; therefore, if a cook must
wash, it is best to have a simple dinner on that day,
and a cold dessert, giving as little cooking as possi-
ble, if you want both done well.

BOUILLI BEEF.

A piece of the round, or shoulder of mutton piece,
or a part of the face of the rump, makes a very nice
bouilli.

Take eight or ten pounds of beef ; put it to boil
six or eight hours in six quarts of water, with two

202 ECONOMICAL RECEIPTS.

onions, two carrots, one dozen cloves, salt, and pep-
per. Take up the beef ; set it away until the next
day ; strain the liquor into the soup-jar ; the next
day set on the fire a saucepan that will about hold
the beef ; cut two onions fine, fry them in a little
butter, dredge in some flour to brown, lay in the
beef; have ready two carrots, two turnips, two
onions, a little celery, one leek, all cut in small dice
form; lay them round the beef; then add enough
of the stock it was boiled in to just cover it. Let it
cook slowly two hours and a half. Dish the meat ;
add to the gravy one table-spoonful of mixed mustard,
one of soy, and a little flour if it has not consistency
enough ; give it one boil ; turn over the meat the
vegetables and gravy ; chop fine two pickled cucum-
bers, and sprinkle them over the top of the meat.
The water the beef was boiled in may be served as a
clear beef soup.
What is left of the bouilli makes a nice

BEEF PIE.

Cut the beef in slices ; cut in very thin slices one
onion ; lay this in the bottom of the pie-dish ; then a
layer of beef; dredge in a little flour ; then a layer
*>f beef, and onion, pepper, salt, and flour, and beef,
until the dish is full : then add the cold gravy ; if
not enough, a little stock or water ; scald and peel
as many tomatoes as will cover the dish ; lay them
on, pepper, salt, and bread crumbs, a few bits of but-
ter ; set it into the oven to brown. By the time the

ECONOMICAL EECEim; 203

tomatoes are cooked, the meat is hot This is a
very nice dish.

mutton pie. *

If you have a leg of mutton boiled for dinner, set
' the water away until the next morning; and also
the dish that the mutton was served in, just as it
eomes from the table.

Cut all the mutton from the bone that you will
use for broth ; cut the mutton in not very thin
pieces ; cut up an onion ; chop a little parsley. Lay
into a pie-dish a layer of meat seasoned with a little
onion (if you like, the onion may be omitted), a little
parsley,* pepper, and salt, and a little of the cold
drawn butter and dish gravy that was left ; another
layer of meat and seasoning as before., and so on
until the dish is nearly full. Have tomatoes enough
peeled to eover the dish ; sprinkle over some pepper
and salt; cover all with bread crumbs, and a few
little bits of butter. Set it into the oven. By the
time the tomatoes are warm, the mutton is hot.
This dish saves your cold mutton, and is very nice.

MUTTON BROTH.

Set away the water that the mutton was boiled in,
in a stone jar, or some kind of earthen dish ; the
next day take off all the fat ; put the broth into the
soup pot, with the bones of the mutton cracked up,
two onions, two carrots, two turnips, cut small ; let
it boil one or two hours ; with a skimmer take out

204 ECONOMICAL RECEIPTS.

the bones ; add half of a large cup of rice ; seme
salt. Let it boil one hour, and you will have a very
good mutton broth.

BEEF PIE.

Cold roast beef (from the bone to be used for
soup), cut in not very thin pieces; slice an onion,
fry it in a little beef drippings ; add a little flour to
brown ; lay this into a pie-dish ; then the beef;
season with pepper and salt ; a few slices of toma-
to, if you like ; all the beef juice that was left in
the dish ; as much of the gravy as will nearly fill the
dish ; add a little water, or beef stock if you have it.
Boil eight or ten potatoes ; mash them fine ; add a
little salt, half a cup of cream or butter ; stir this up
light ; spread it over the pie-dish an inch and a half
thick ; brush it over with a paste brush dipped in a
beaten egg. Set it into the oven for half an hour
to brown.

CHICKEN BROTH.

The water chicken was boiled in, set away in a
cool place, makes a good broth. The next day skim
off the fat ; take the bones of the chicken ; put into
the soup-pot with the broth, one onion cut very fine,
one carrot, one turnip, a small bunch of parsley, a
little salt, and pepper ; let boil two hours ; with a
skimmer take out the bones; add a half cup of
vermicelli ; let boil one hour ; you will have a nice
chicken broth.

Take off all the meat you can from the bones. To

ECONOMICAL EECEIPTS. 205

make any of these little dishes requires but very lit-
tle meat. ;

^ CHICKEN PATES.

Gold chicken chopped fine makes a nice chicken
salad ; but if you have not enough for that, season
the chicken with a very little mace, pepper, salt,
half a cup of cream ; put it into a saucepan ; let it
get hot. Have ready a nice paste ; line a few patty-
pans with it, and bake them ; then fill them with the
hot chicken. Slip them out of the pans on to a
small dish. Half a dozen patds make a pretty dish.
All these little things saved help a dinner.

CHICKEN PIE.

Made of cold roast, or boiled chicken. Skin the
chicken ; cut it in nice pieces ; lay these in a pie-
dish ; if you have any of the cold gravy put that in,
if not, put the chicken bones into a saucepan with
as much water as you want of gravy ; season with
pepper, salt, and a very little mace ; boil this until
all the strength is out of the bones ; put it into the
dish; cover it with a good paste. Bake it about
half an hour.

PEICASSEE OP COLD CHICKEN.

Skin the breast of the chicken ; cut the rest in
nice pieces ; lay the breast into the saucepan, with
the other pieces round it ; dredge in a little flour,
pepper, salt, mace ; a piece of butter the size of au

206 ECONOMICAL RBCEIPT3.

egg, braided with a spoonful of floor, half pint of
cream or good milk, and half a gill of white stock
or water ; let it simmer about twenty minutes.
Dish the breast in the middle, place the. other pieces
round it, and turn on the gravy.

teal.

I have it from one of our first physicians, that this
is not unwholesome when well cooked. This meat
can be made into many little side dishes. A leg of
veal makes a part of four dinners. The shin a soup,
the next cut a fillet, two slices cut from the round a
cutlet. The meat that you can take off the shin
that is boiled for soup, will make as nice a salad as
chicken, for it is boiled very tender. Chop it very
fine, and dress it the same as chicken, and many
would scarcely know the difference. What is left
of the fillet makes nice croquettes. Or chop it very
fine, put it into a frying-pan with the cold gravy, and
let it get very hot, but not fry ; serve it on toast, or
with toast cut in three-cornered pieces, and set up
round the dish. If you have no gravy, add a piece
of butter, pepper, salt, and a very little hot water ;
stir it well ; be sure not to let it fry, for that would
r>poil it.

COLD LOIN OF VEAL.

Cold loin of veal makes the best mince, because it
has more fat, and is, consequently, less dry than the
leg. A little of the mince veal makes nice pate's as
chicken in paste.

ECONOMICAL RECEIPTS. 207

ANOTHER VEAL CROQUETTE.

Chop the veal very fine ; add half as much bread-
crumbs as veal ; season with mace, pepper, and salt ;
add one raw egg; roll thin in pieces about three
inches long ; dip them in egg and crumbs ; fry in
hot fat. Served in a small flat dish, dressed with
parsley.

STEWED BREAST OF VEAL.

Lay a nice breast of veal in a baking-pan ; turn
over it one quart of water ; set it into the oven to
stew about two hours ; then baste it with butter, and
brown it. Make the gravy with what remains of the
water it was stewed in ; dredge in a little flour, pep-
per, salt, a small piece of butter ; give it one boil ;
send to the table in a gravy-dish.

VEAL POT-PIE.

-• ^

Take a scrag and knuckle of veal ; fry a few slices
of pork in the soup-pot ; cut the veal and knuckle in
small pieces, and put it into the pot ; add pepper
and salt ; just cover the meat with cold water ; let
it boil two or three hours; add six or eight small
potatoes ; if not seasoned enough, add more pepper
or salt. Have a nice raised dough; rollit about
half an inch thick ; cut it in pieces, and cover the
meat. Cover the pot tight, and let it stew half an
hour. When dishing, lay the crust round the dish ;
put the meat and potatoes in the middle. This is a
very homely dish, but good and cheap.

208 ECONOMICAL RECEIPTS.

STUFFED LOAF.

Mince what is left of a leg of veal ; mix with it
pepper, salt, a little mace, and a little onion if pre*
ferred. Take a stale baker's loaf (an outside onp is
preferable, as it has more crust) ; cut a hole about
three inches square in the bottom of it, and scoop
out all the soft (this can be saved for a bread-pud-
ding) ; then, after heating the mince in the spider,
fill the loaf with it ; replace the square piece of crust
and tie it up ; then put the loaf into the spider in
hot fat, and turn it over until the whole is a dark
brown. Garnish the dish, and it will be a very at-
tractive looking ornament for a table.

VEAL LOAF.

Three pounds uncooked veal; half pound salt
pork chopped fine ; three eggs ; three teaspoonfuls
of salt, two of pepper ; a handful of cut parsley,
sweet herbs ; one cup of cracker-crumbs. Bake one
hour and a half. Basting with butter. Cut in
slices when cold.

A SHIN OF BEEF.

To make a very nice dish to cut cold for lunch,
tea, or breakfast, with baked potatoes. Put a snin
of beef to boil in eight quarts of water, with a table-
spoonful of salt ; just before it comes to a boil skim
it well ; let it boil all day ; if the water boils away,
add more, but not too much —just enough to keep

ECONOMICAL RECEIPTS. 209

it from burning. When the meat is boiled to
shreds, turn it out into a pan, that you may take
out every little bit of bone ; put it back into the pot ;
season it well with pepper, salt, cloves, allspice, and
a little sweet herbs if you like ; let it simmer half
an hour ; stir it up well ; turn it into a deep dish ;
set it away. When it is cold it will be as hard as
cheese. Cut it in thin slices ; garnish the dish with
parsley. This will keep on the ice in summer a
week, and in winter a month. It is very nourishing,
as it has all the substance of a shin of beef that
would be used for two or three days for soup.

COLLALU.

Half a peck of tomatoes ; quarter of a peck of
ochra ; peel them, and put them on to stew with a
slice of ham; stew them an hour; then add two
pounds of hashed meat, and two onions ; season it
highly with pepper and salt, and let it remain on
the fire three or four hours.

AN ENGLISH BOUND OF BEEF.

Take the top part of a fine fat round of beef,
weighing about fifteen pounds ; corn it for three or
four days ; take it out of the pickle ; do not wash
off all of the salt ; tie it round strong, to keep it in.
a perfect round Shape when cooked ; put it to boil
with not much more water than will cover it ; boil
with it four carrots and six turnips ; let them boil
moderately four hours. Serve with it the carrots

18*

210 BREAD-MAKING AND BAKING.

cut lengthwise. Mash the turnips with a little salt
and butter, a cabbage or cauliflower, and beets. For
gravy, take three gills of good drawn butter, add one
large table-spoonful of mixed mustard, one of soy,
one of vinegar, or the juice of a lemon, or plain
drawn butter, as you may choose. This is nice cold,
sliced thin.

**M>«^a-^i

ON BREAD-MAKING AND BAKING.

As bread is one of the most essential articles of
food, it is of great importance to have good bread,
well baked, as a matter of health and economy as
well as pleasure. We cannot expect all this with*
out care and attention. One must have good yeast,
good flour, and willing, clean, strong hands.

YEAST.

This is the first requisite for good bread. Tou
can buy yeast at the baker's or brewer's, but home-
made is better than either.

Take as many dry hops as you can grasp in your
hand ; put them into a saucepan ; turn on two
quarts of boiling water ; set them on to boil. In
another saucepan put eight or ten potatoes to boil ; '
when the potatoes are done, the hops will be boiled
enough. Mash the potatoes fine ; add two table-
spoonfuls of salt; strain the hop-water on to the

BftEAD-MAKING AN0 BAKING. 211

potatoes ; stir in as much flour as will make a thin
batter ; let it stand to cool ; when cool enough to
put your hand in, stir in one pint of good yeast,
either baker's or brewer's ; set it to rise five or six
hours, or until it is all of a foam ; then strain it
through a cullender into a stone jug ; stop it tight ;
keep it in a cool place. This will keep a week. It
is best to make yeast while you have enough to rise
a new jug fulL

MAKING DRY YEAST.

' In the country people are frequently troubled to
get yeast to start with. This is a reliable receipt :

Take one pound of good dry hops ; put them in a
pailful of water ; let it boil one hour. Boil one peck
Of good potatoes ; mash them fine ; strain the water
from the hops on to them ; add one teacup of salt ;
stir in flour enough to make a thin batter ; let it.
stand to get cool. When cool enough to put your
hand in, stir in one quart of good fresh yeast ; set it
to rise six or eight hours ; when it is all of a froth,
have ready very nice-sifted corn meal ; stir this m
until it is thick enough to roll out; roll this about
ft quarter of an inch thick ; cut it into squares about
four inches. Lay a sheet down where the sun is very
bright; spread the cakes on it to dry; turn them
twice a day until perfectly dry r then pack them away*
It takes two or three days to make, a batch of dry
yeast. When wanted for use, take a cake, put to it
half a pint of lukewarm water, a table-spoonful of

212 BREAD-MAKING AND BAKING.

sugar, a teaspoonful of salt ; stir in flour enough to
make a thin batter ; set it in a warm place until it
rises. This will rise four quarts of flour. Mix the
same as the other yeast bread.

FOB MAKING LOAF BREAD.

Sift the flour into a large dry pan ; always sift
flour before using it, it is much lighter. It is best
to have it ready before beginning any other prepara-
tions. Put into a tin pan, or wooden one, two
quarts of warm water, not hot; stir in about a quart
of flour ; stir this up with your hands ; add one cup
of yeast, one table-spoonful of salt ; keep stirring or
beating up the mixture ; add more flour, working it
with both hands, until you get enough to make a
smooth light dough. Cover it with a clean cloth ;
set it to rise in a warm place over night. In the
morning flour the bread-board, turn the dough on to
it, and knead it well with both hands ; cut it into
two or three loaves, and knead each one. Bub the
bread-pans with a little butter; put in the bread,
and let it stand to rise thirty or forty minutes, or
till you see it has risen ; put it into the oven to bake
three quarters of an hour. When you take it out
of the oven turn the loaf over, and strike it with
your knuckles ; if it makes a ringing sound, the
bread is baked, if not, let it bake ten or fifteen
minutes longer. If the crust seems to have baked
too hard, take a clean towel, wring it out of cold
water, roll the bread in it, and let it' remain about

BREAD-MAKING AND BAKING. 21 3

fifteen minutes. It will cut better when the bread
is cold.

A little Indian meal in white loaf bread is very
nice for a variety. Sift and scald, with boiling
water, a quart of meal ; let it stand until cool ; mix
this in with the flour. The bread requires a little
more salt, and a little more baking, than when made
all flour.

I use butter to rub on my bread-pans, as any other

v fat might leave an unpleasant taste on the crust. A

small piece of butter warmed in a saucer, and put

on to the pans with a clean piece of cloth, is the best

for buttering pans for baking bread and cake.

BREAKFAST AND DINNER BOLLS.

Take a piece of butter the size of an egg ; put it
into a pitcher, and turn on a pint of boiling water ;
stir it until the butter is melted ; then add one pint
of cold milk. Turn this into the bread-pan ; add
three pints of flour ; stir it up ; then half a cup of
good yeast, half a cup of white sugar, one spoonful
of salt ; stir this briskly ; keep adding flour, and
beating it, till it is of good consistency, neither too
hard nor too soft, but smooth and light to the hands.
Cover it with a cloth (in winter put a piece of
woollen cloth over the bread-cloth to keep it warm,
that it may rise well). In the morning turn the
dough on to the bread-board ; knead it well with
both hands, and roll it out about an inch thick ; cut
it in equal bits as large as you wish the rolls. Take

214 BREAD-MAKING AND BAKING.

the bits between your hands, and roll them in long
rolls of about six inches and two wide; have the
bread-pans rubbed with a little butter ; lay the rolls
in, in even length and shape ; let them rise an hour,
and bake twenty minutes. When you take the
rolls from the oven — before you take them from
the pan, and while they are hot — brush them over
with a little butter. This adds very much to the
appearance, making the rolls look smooth and glossy.
These long rolls are nice for breakfast. For dinner
make them shorter, about four inches in length, but
the same width, or roll out the dough, and cut it
with a common-sized biscuit-cutter ; baked the same
as the rolls.

DYSPEPSIA BREAD, WITHOUT YEAST,

Take a quart of Graham flour ; a teaspoonful of
skit ; turn on boiling water ; stir it quickly ; let it
stand until cool enough to make into cakes. Make
them up when the meal is as hot as you can handle
it ; put them into little iron pans ; bake them one
hour. Must be eaten hot.

BYE OB INDIAN GRIDDLE CAKES,

One pint of milk, two eggs, half teaspoonful of
salt, and meal for a thin batter.

RYE MUFFINS.

Three cups of milk, three eggs, three cups of rye,
and one of flour ; salt ; a small piece of butter.

BREAD-MAKING AND BAKING. 215

BYE BREAD, -~ BAKE IN PANS OB €0PS.

Three -cups of Indian meal scalded, with four cups
of rye meal, six cups of flour, one cup of sugar, one
cup of yeast. Bake three quarters of an hour.

DBOP CAKES,

One pint of milk, two eggs well beaten, a little
salt, four table-spoonfuls of flour. All to be beaten
together fifteen minutes,. and baked in a quick oven.
Bye may be used instead of flour.

SODA GRIDDLE CAKES.

One pint of milk, two teaspoonfuls of cream tartar,
one of soda ; flour enough to make a batter, not
very thick ; rub the griddle with fat pork ; fry them
quickly. If for tea, spread over them a little butter,
sugar, and nutmeg ; for breakfast, send to the table
plain.

SOUR MILK BISCUIT.

One quart of flour ; a pint of sour milk ; one tea-
spoonful of soda, mixed into the milk until it froths ;
stir it into the flour cold; mix it quick; roll it
about an inch thick ; cat it with a biscuit-cutter.
Bake in a quick oven.

CRUMPETS.

Take one quart of dough from the bread at an
early hour in the morning; break three eggs,
separating yolks and whites, both to be whipped to a

216 BitEAD-MAKING AND BAKING.

light froth ; mix them into the dough, and gradually
add milk-warm water, until it is a batter the con-
sistency of buckwheat cakes ; beat it well, and let it
rise till breakfast time. Have the griddle hot, and
nicely greased ; pour on the batter in small round
cakes, and bake a light brown.

CORN MEAL CAKES.

One quart of sour milk ; one table-spoonful of
soda, stirred in until it froths ; two eggs ; one table-
spoonful of salt ; as much meal as will make a stiff
batter ; butter the pans ; turn in the batter half an
inch thick. Bake it half an hour.

CORN MEAL GUP CAKE.

HOE CAKE.

Sift a quart of good sweet corn meal, yellow or
white ; add a spoonful of salt ; turn on to it boiling
water, stirring all the time ; when well scalded hot,
not too soft, wet the hand in cold water ; spread the
meal on a board; set it before the fire to bake.
When baked on one side, turn it and bake it on the
other. Split it open ; butter it well ; serve it very
hot.

BREAD-MAKING AND BAKING.

NEWPORT DODGERS. X

Scald one quart of white corn meal with boiling
water; add a little salt, a piece of butter the size
of an egg ; stir this up, aud let it stand till the meal
is well swelled. Have the griddle hot, and well
greased ; drop a large spoonful of the meal for each
cake; flatten them a little with the back of the
spoon ; when well browned on one side, turn them
and brown the other. Serve them very hot.

WATER WAFFLES.

One quart of flour ; half a teacup of yeast ; one
spoonful of salt; warm water enough to make a
thick batter ; beat it up well with a wooden spoon,
and set it to rise over night. In the morning beat
up three eggs ; stir them into the batter ; bake it iu
waffle-irons. If they are for tea, butter them and
sprinkle sugar and nutmeg over them ; if for break-
fast, serve them hot and plain.

RICE WAFFLES.

Boil a cupful of rice very soft ; mash it fine ; add
two cups of flour, two eggs, one teaspoonful of salt,
milk enough to make a batter, half a teacup of
yeast. Let it rise until quite light. Bake in a
waffle iron.

^ SOUP-MAKING.

-TEE ON SOUP-MAKING.

Always rub salt into the meat for soup stock ;
put it into cold water to boil ; just before it comes
to a boil skim it well, for if allowed to boil before
that thick scum is taken off, it will boil into the
soup, and cannot be taken out at all. Spice, pepper,
and salt may be put into the pot after it is well
skimmed ; but never put in vegetables when boiling
stock, for that would cause it to turn sour. After
soup stock has boiled enough to extract all the juice
of the meat, and becomes a jelly, it spoils it to boil
more. So that if you have a good soup stock of
meat, all that you have to do is to boil your vegeta-
bles, that you wish to season with, in just water
enough to cover them ; let them boil enough to ex-
tract all the flavor. If you put the soup to boil, and
the vegetables in it, by the time the flavor is ex-
tracted nearly half the soup will be boiled away.

Put a piece of butter in the bottom of the soup-
pot, with one or more onions sliced, according to the
quantity of soup to be made, allowing one good-sized
onion to every quart of soup ; fry the onion a nice
brown ; dredge in a little flour to brown ; strain the
water from the vegetables through a cullender into I

the pot ; add as much of meat stock as you wish to
have soup; stir this up, and boil it about fifteen
minutes. If you wish to flavor with wine, put it

SOUP-MAKINO. 219

into the tureen, and pour the hot soup on to it, for
if you put it to boil with the soup the flavor is lost.
It is the same with catsup or soy, or any seasoning
of that kind.

Bread-crumbs, too, should be put into the tureen,
as they will become too soft if boiled.

TO MAKE A SOUP STOCK.

What I call brown stock, is made of beef shins and
a piece of coarse beef. White stock is made of veal
shins, and an old fowl if you choose.

One hind shin of veal will make three quarts of
good veal stock ; one hind shin of beef will make
five quarts of good beef stock ; one beef shin and one
veal shin together will make eight quarts. The
veal and beef together make the best soup. You
can buy half of each, if you do not want as much as
the whole will make. Wash the shins clean, but do
not soak them ; rub over them a little salt ; put
them into an iron pot, and put in twice as much
water as you expect to have soup. It must be set
on the fire to come to a boil ; do not forget to skim
it before it comes to a boil ; then set it back on the
range, where it will boil gently all day. Keep it
covered, so that it shall not boil away too fast ; if it
does boil away too much, add more water, so as to
keep about the quantify desired. If you require the
soup to be more meaty or richer, add to the shins a
good piece of coarse juicy meat, either beef or veal ;
what in called a shoulder-of-mutton piece of beef is

220 SOUP-MAKING.

very juicy, and about six pounds with the shins will
make the soup much richer, but the shin is the most
nutritious in soups.

All kinds of bones of roast or boiled meat or
poultry, if boiled long enough, make good soup
stock. They should be boiled all day to extract tho
substance of the bones as well as the meat, then
strained into a stone jar or earthen pot, never in tin,
to stand in a cool place until the fat cools, then take
that off. If this process is observed, you can alwaya
have a good soup, because you have a good stock to
begin with ; you can flavor it as you please*

I have given many receipts for soup, but these re*
marks are for standard directions,

ON SOUP-MAKING.

It is necessary to have a flat-bottomed pot to set
on, not into, the range, for fear of scorching, as a
soup is spoiled if it has the slightest taste of being
burned. It is best to boil the bones in such a pot,
as they must boil all the time slowly, and a flat-
bottomed pot can be set back on the range.

TO DEES3 A GREEN TURTLE FOR SOUP.

Cut off the head, and hang it with the body to
bleed. When the bleeding has stopped, place tho
turtle on its back ; with a strong sharp knife separate
the back from the under shell ; take off the fins ; cut
up the under shell, and put it into a pan with tho
fins ; turn boiling water over them ; let them stand

SOUP-MAKING. 221

ten minutes. Take them out; then with your
fingers and a small knife peel off all the tough, skin ;
throw them into salt and water ; take the inwards,
separate the liver, lights, heart, and sweet-breads
from the gall ; wash the entrails and inwards very
clean ; put them into another pan of salt and water
to soak ; clean the meat and green fat from the top
shell ; put them all into water, and let them soak
over night.

TO MAKE THE SOUP.

Wash all the turtle ; put it into clear fresn water
to soak for an hour ; leave the liver, lights and
sweet-breads, heart and green fat, soaking ; the rest
of the turtle and a calf s head put into about five
gallons of water, to boil gently all day (do not use
the haslet with the calf s head) ; tie the liver, lights,
sweet-bread, and heart, in a cloth : put them into a
pot to boil three hours; take them out to cool to
make force-meat balls ; strain the soup through a
coarse cullender ; set it away with the meat in a cool
place till the next morning. Put about half a pound
of butter into a largo soup-pot, with four large onions
cut fine ; fry to a nice brown ; take the pot off the
fire ; add one table-spoonful of ground cloves, one of
allspice, one of mace, two of grated nutmeg, one of
pepper, two of salt, two of sweet marjoram, two of
summer savory, two of chopped parsley ; stir this
together, then add the soup ; set it to boil ; take
out with your fingers all the little bones from the

19*

222 SOUP-MAKING.

meat ; put all into the soup, adding the green fat ;
let *11 boil about four hours. While the soup is
boiling, chop up very fine the liver, lights, and
sweet-bread and heart; add one teacup of bread-
crumbs, the yolks of four eggs, one teaspoonful
of ground cloves, one of mace, one of thyme,
one of sweet marjoram, one of summer savory,
one of pepper, and two of salt ; drop in two
raw eggs and half a pound of butter ; mix this all
up with the hands; make it into balls the size of
robins' eggs ; roll each in egg and bread-crumbs ;
fry brown in hot lard ; put up to dry, and keep hot ;
cut up in small pieces six lemons, six hard-boiled
eggs ; dividing this into four parts, put one into
each tureen, with a quarter of the balls in each ;
then add to the soup one quart of red and one
of Maderia wine ; give it one boil ; dip it upon the
lemon, egg, and force-meat balls ; send it to the
table very hot. This will make four gallons of soup.
These are directions for a turtle weighing fifty
pounds in the shell.

MOCK TURTLE SOUP.

The calf s head should be soaked in cola water one
hour, and washed very clean. If a large head, allow
six quarts of cold water ; boil it two hours, then add
the liver and lights ; tie up the brains in a small
cloth ; let them boil an hour and a half. Take up
the head ; strain the liquor into a stone jar ; set it
away to cool until the next day. When the soup is

SOUP-MAKINQ. 223

to be made, take off all the fat ; put about one quart
of the stock, one quart of cold water to boil, with
two large onions, two carrots, two turnips, a stalk of
celery, one dozen cloves, one dozen pepper-corns,
one table-spoonful of salt ; boil it slowly two hours.
Have a flat-bottomed soup-pot ; set it on the fire to
get hot ; put a little butter in it, with two onions cut
fine, to brown — a nice light brown ; stir them all
the time to prevent burning; dredge in a little flour.
Have the calf s head cut in small pieces ; then strain
the vegetables from the stock; put all this into the
soup-pot, and let it boil one hour. If you like the
soup very dark, add one table-spoonful of allspice.

TO MAKE THE BALLS.

Take half a pound of raw veal, and some of the
liver, lights, and brains ; chop them very fine, and
season well with pepper, salt, ground cloves, sweet
herbs ; drop in two raw eggs ; mix this well ; roll it
into balls the size of a common nut ; roll them in
egg and crumbs, and fry them in hot lard.

Boil two eggs hard ; lay them in cold water until
they are quite cold ; take the yolks, and mash them
fine ; add half a table-spoonful of flour and a little
salt ; mix this together ; then take a little into your
left hand, and rub it with your right into a small
bull ; make it all up into balls. Cut a lemon in
small pieces. If the soup does not seem quite rich
enough, take quarter of a pound of good butter ;
braid into it a large spoonful of flour ; stir this into

224 SOUP-MAKING.

the soup ; let it boil about five minutes ; add a
tumblerful of white wine. Put the force-meat balls,
egg balls, and lemon into the tureen ; turn the hot
soup on to them. I think this soup as good as a
turtle soup.

A CLEAB SOUP.

Cut up a large shin of beef and one of veal ; put
them to boil in ten quarts of water ; let it boil all
day ; do not forget to skim it very well ; put in one
dozen white pepper-corns, a few bits of mace, three
bay leaves ; keep the pot covered tight that it may
i:ot require much more water, that is, that you may
have about five quarts of soup. Strain it into a
stone jar, and set it to cool. The next day take off
all the fat ; you will have a strong jelly ; two hours
before the soup is wanted, cut up four carrots, four
turnips, and four onions ; just cover them with hot
water, and set them on the fire to steep two hours ;
strain this into the soup-pot ; put in the jelly ; let it
boil half an hour ; beat up three eggs and shells ;
stir them in, and let it boil ten minutes ; set it back
on the range where it will keep hot, but not boil ;
add one cup of cold water ; if it requires any more
seasoning, add a little essence of celery or cloves, or
whatever you prefer, in the tureen. Strain the soup
through a flannel bag as you would jelly ; if it cools
it must be put into the soup-pot and heated over, as
it must be served very hot. Put a pint of white
wine in the tureen if you like.

SOUP-MAKING. 225

POTATO SOUP.

Boil four large mealy potatoes ; mash tbem fine ;
add one egg, a piece of butter the size of an egg,
half a teaspoonful of salt, a little essence of celery.
Boil one pint of water, and one pint of milk or
cream ; turn it on to the potatoes, &c, boiling hot ;
stir it well ; strain it, and send to the table immedi-
ately.

ANOTHER POTATO SOUP.

A nice soup with very little expense. If you have
merely the carcass of any kind of poultry from a
previous dinner, put it on to boil in about two quarts
of water, with one large onion cut in small pieces,
one carrot, one turnip, a little mace, or bay leaf; let
this boil three hours. Take six large boiled pota
toes ; mash them fine ; add one egg, a little salt and
pepper ; strain the soup on to this. There will be
about three pints of soup ; add one pint of milk ;
give it one boil, and send it to the table.

JULIENNE SOUP.

Put a piece of butter the size of an egg into the
soup-pot; stir it until it melts; cut three young
onions fine ; fry them a nice brown ; then put in two
quarts good veal or white stock, a little mace, pep-
per, salt, three young carrots, three turnips, a stalk
of celery, a pint of green peas. Boil it all one hour.
This is a nice summer soup. * \^ v

n ■, i- . c r >^ v.^tw •■■> >* - W-

• > ' ' • 'j-j

':•: •• "V ,i,vx. - . ;• • 5 'v).-

,L-VX> "

» .

226 SOUP-MAKING.

VEGETABLE SOUP.

The same as above, with a young cabbage cut
fine ; add beef stock, and season with cloves instead
of mace.

VERMICELLI SOUP

Boil a shin of veal, two onions, two carrots, two
turnips cut up, a little salt, in four quarts of water,
three hours ; strain it ; add two cups of vermicelli ;
1* t it boil half an hour.

TOMATO SOUP.

Boil a shin of veal in four quarts of water four
hours; add pepper, salt, two onions, two carrots,
two turnips, two dozen tomatoes ; boil one hour ;
then strain out all the vegetables. Mix one cup of
ground rice or arrowroot ; stir it into the soup ; add
one cup of sugar ; give it one boil. Send it to table
yery hot. Serve with it toasted bread cut in small
pieces, and put in a dish to be passed to those who
like it.

ANOTHER TOMATO SOUP.

If you have but little to make soup of, and want
it without preparing the day before, put the bones
into the pot with one onion, one carrot, and one
dozen tomatoes ; cut the vegetables up ; pepper ;
half a dozen cloves ; let this boil two or three hours ;
strain out the bones and tomato seeds ; skim off the
fat ; turn the soup back into the pot, with a cup of
cold water, about two table-spoonfuls of arrowroot,

SOUP-MAKING. 227

ground rico or flour ; stir this into the soup ; add
half a cup of sugar ; let it boil ten minutes. Take
some toasted bread, cut it into small square pieces,
put them into the tureen, and dip the soup on to
them. This, you perceive, costs but little, and helps
your dinner a great deal.

OYSTER SOUP WITHOUT MEAT.

To two quarts of oysters put one quart of cold
water ; wash out the oysters clean ; strain the water
through a fine sieve or cloth. Put a piece of butter
the size of an egg into a large saucepan ; dredge in
some flour, a little pepper, and a very little mace ;
turn in the liquor, and let it come to a boil ; put in
two large spoonfuls of cracker-crumbs, mixed in a
little water ; stir this well ; add a piece more butter,
and then the oysters ; let it boil up once. Have
ready in the tureen some soft crackers split and
toasted ; turn the soup in, and add a cup of white
wine, or a spoonful of good vinegar or lemon juice.

ANOTHER OYSTER SOUP.

A very good oyster soup may be made without
meat. Strain off all the water from the oysters ; add
as much hot water as you have oyster water ; add a
little mace, pepper, and salt ; let it boil five minutes ;
then put in the oysters ; let it boil up once. Have
ready some toasted crackers buttered ; turn the
soup on to them.

228 SOUP-MAKING.

ANOTHER.

Add to the boiling liquor a few cracker crumbs
and a piece of butter ; stir into the soup ; then put
in the oysters ; give it one boil. If you like, add a
glass of white wine or cream.

A LOBSTER SOUP

May be made without meat. Cut the meat of
lobsters fine. Break up the bones and shell ; boil
them one hour in about two quarts of water ; strain
out the bones, and put in the lobster ; boil it half an
hour. Braid a little flour into a piece of butter the
size of an egg ; stir this in, and let it boil once ;
season it with pepper and salt, and a little vinegar
or wine.

NOODLES FOR SOUP.

Beat two or three eggs, add a little salt, and stir
in flour enough till the mixture is as stiff a paste as
can be rolled ; flour the rolling-pin and board so as
to roll it smoothly. Roll it in three strips ; let them
lay an hour to dry ; roll each piece in a long roll,
and cut it in slices as thin as possible ; shake them
apart, and let them lay and dry, as it makes them
lighter, and prevents their sticking together. After
the soup is skimmed drop the noodles in, and let
them boil twenty minutes. These are nice in any
dark soup.

fish. 229

mulligatawny soup.

Place in a stew-pan four ounces of butter, four
large onions cut in slices, one carrot, two heads of
celery cut small, and fry slowly till the onions are
nearly melted and of a nice light brown ; then add
as much flour as will thicken the quantity of soup to
be made. Stir this over the fire for a few minutes,
after having first mixed with it two or three table-
spoonfuls of the best curry powder, and then as much
consomm£ of veal or white stock as will make a
sufficient quantity of soup. Now put it on the fire
and stir till it boils ; then place it by the side of the
fire to clarify in the usual way. Next rub it through
a cullender into a pur£e ; pour it into a soup-pot,
and place it again on the fire ; let it boil ten
minutes; add the meat of a boiled fowl cut into
small slices, free from bone, and the juice of two
lemons ; skim thoroughly ; ascertain that the sea-
soning is correct, and send to the table with some
rice in a separate dish.

FISH.

CLUB CHOWDER.

Have prepared the following : A good stock from
veal or beef ; water will answer, but the chowder is
better with stock. Boil twelve potatoes, and mash

230 pish.

them. Slice and fry brown six large onions. Soak
two ship or other hard biscuit soft. Fry four slices
of pork cut in small dice. Cut in slices about an
inch thick eight pounds of fish : cod, sea-bass, had-
dock, or black fish are the best. Have chopped fine
three table-spoonfuls of parsley.

Have a pot capable of holding three gallons, in
which first put five or six table-spoonfuls of butter ;
scatter over one half of the fried onions ; add a table-
spoonful of salt, a teaspoonful of black pepper, a tea-
spoonful of grated nutmeg and ground clove mixed.
Put in a layer of fish, and then a layer of mashed
potato, and one half the biscuit ; add a bouquet of
thyme or summer savory ; repeat the same opera-
tion, leaving out the spice and thyme. Then pour
in your stock or water, sufficient to cover the fish
about four inches ; add the parsley, also the juice
of a lemon, squeezed into a tumbler of water in which
you have dissolved four or five lumps of sugar.
Place it on the fire, and let it cook gently an hour
and a half. Color the chowder a dark brown. It
should be of the consistency of calf s head soup. If
too thin, thicken it with a little flour and water.
The fried pork you can add before it is served, if you
fancy it. I never use it. Just before serving, add
a small tumbler of Maderia or sherry.

Preserved mushrooms, clams, or oysters add to
the flavor. If the quantity of spice does not suit the
taste, add as much more as you please.

FISH. 231

QUAHAUG CHOWDER.

The quahaugs should be put into a pot with water
enough to half cover them ; boil them twenty min-
utes. Then take out the quahaugs, and make it
the same as clam chowder.

CLAM CHOWDER.

Be very sure that the clams are fresh. One peck
of clams put into £n iron pot to boil with one quart
of water. Cover very close to keep the steam in ;
when the clams open, turn them out into a large tin
pan ; take out all the meat from the shells ; set
them to cool. Strain the water back into the pot to
boil ; just before it boils skim it well. Have peeled
and sliced about six large potatoes; put into the
water to boil ; fry. four slices of nice salt pork ; take
out the pork ; slice up four onions very fine ; fry
them slowly until they are soft ; break up nine
crackers fine ; put to soak in milk ; twenty minutes
before dinner set the soup-pot on the fire ; put in
the pork, onions, crackers, pepper, and salt ; turn
the water and potatoes in ; stir it up ; rub together
half a cup of fine cracker crumbs, a quarter of a
pound of butter (having taken the black heads off
of the clams) ; stir in the butter and clams ; boil
slowly fifteen minutes. This makes a very superior
clam chowder.

FRIED COD AND HADDOCK.

Cut the fish in pieces about the size to help to

232 fish.

each person (always wash fish in salt and water, and
wipe it dry) ; have ready an egg beat up on ono
plate, and some fine bread or cracker crumbs on
another ; lay the fish in the egg, then in the crumbs ;
have the fat or lard about two inches deep, quite
hot ; fry the fish a light brown. Serve with
drawn butter.

FRESH TONGUES AND SOUNDS.

Fried in the same manner.

SALT TONGUES AND SOUNDS.

Put them into cold water, and boil them until
tender.

BOILED BASS.

Scrape off the scales; wash it. in salt and water;
lay it into the fish-kettle, with boiling water enough
to cover it. Boil it half an hour, if weighing six or
eight pounds.

BAKED BASS.

The same as baked cod.

BAKED PICKEREL.

The same as above.

FRIED FLOUNDERS.

Scrape them clean; take off the heads; wash
them in salt and water ; wipe them dry ; gash them
crosswise ; lay them into hot fat. Fry a light brown,
or broil as codfish.

pish. 233

PRIED OYSTERS.

Get large sized oysters. Have an egg beat up on
a plate, and cracker crumbs oh another; take each
oyster on a fork ; dip it first in the egg, and then the
crumbs ; prepare your oysters. Have the fat hot,
drop in the oysters, and fry them a nice brown.

SCULLOPS.

These are best fried. Dip them into egg and
crumbs ; have ready a deep pan full of hot lard ; fry
them quickly ; have a small skimmer to take them
from the fat ; put them into a cullender, and keep
them hot until all are fried.

SALMON PIE.

Three and a half pounds of salmon. Boil as for
the table. Take out the bones, and mash it fine.
Add about one third more mashed potato than fish ;
quarter pound of butter ; one quart of cream ; salt*
Pill the pie dish ; brush the top with the yolk of an
egg, and bake one hour. Serve with it egg sauce,
or lemon cut in dice form in the sauce.

Cod can be used instead of salmon.

STEWED LOBSTER ON TOAST, C^

Chop a nice fresh lobster weighing about six
pounds quite fine; put it into a saucepan, with a
large cup of cream, a piece of butter the size of a
cup, a little salt, and cayenne pepper to flavor pretty

20*

234 fish.

strong ; stir this up ; heat it hot (do not lot it stand
to fry) ; have ready some slices of toast cut rather
thick, and buttered ; turn the lobster over it, and
serve it hot. Sprinkle a little coral over it.

THE CORAL OR ROB OP LOBSTER

Should be always taken out, washed, and wiped
dry. Grated fine, it is a great improvement
sprinkled over any dish made. of lobster; or with
hard boiled eggs and parsley, for any dish of fish.

STEWED EELS.

Cut the eels in pieces about four inches long ;
wash them clean, and wipe them dry ; sprinkle a
little salt and pepper over them. Cut three or four
slices of salt pork, and fry them a nice brown ; slice
an onion, and fry that brown ; dredge in a little
flour ; lay in the eels, and let them fry a little ; add
ono cup of hot water; cover them close, and let
them stew twenty minutes.

SWORD-PISH

Is best sliced and boiled, or stewed like tautog.

SOFT CRAB.

Wash clean, wipe dry, and lay on to a gridiron ;
broil about five minutes.

MEATS. 235

MEATS-

BONED TURKEY.

Take a young hen turkey weighing about ten
pounds ; clean it well, and wipe it dry ; lay it on a
meat-board. With a sharp knife split down the
back ; with a small, sharp-pointed knife take out all
the bones, beginning at the wing ; press the knife
close to the bone, cutting slowly ; be careful'not to
cut the skin. After cutting the bones from the
wings, cut to the breast-bone and draw out the bones
of the breast and wings ; then cut round the leg.
After drawing out all the bones, wash the turkey,
and wipe it dry ; have ready a stuffing made of very
fine chopped veal, two sausages, bread crumbs, mace,
pepper, salt, sweet herbs, and a little ham or tongue,
two raw eggs ; add a few truffles or mushrooms if
you like (a few strips of cold boiled tongue, a few
strips of very tender cold veal, laid into the turkey
lengthwise, intermixed with the dressing, is a great
improvement to the appearance when cut) ; mix this
up well ; lay the turkey on the meat-board ; lay the
dressing on, filling the wings, legs, and breast ; with
a strong, fine twine and meat-needle sew up the
turkey.. Form it as well as possible with your hands ;
skewer down the wings, tie down the legs. Break
up two calf's feet, with the bones of the turkey, a
little mace, pepper, salt, a carrot and an onion cut

236 toEiTS.

into small bits ; put all into a covered saucepan or a
soup-pot with two quarts of water ; lay the turkey
on to the bones; let it boil slowly three hours.
Take up the turkey, strain out the bones, beat the
whites of two eggs ; put the liquor back to boil ; add
the eggs and shells, one lemon cut small, and a cup
of whito wine ; let it boil about five minutes ; set it
back ; add one cup of cold water ; let it stand fifteen
minutes; strain the liquor through a flannel bag.
Put a pint into a small mould to place on the breast
of the turkey, the rest on a dish ; when cold cut the
jelly in square pieces, and lay them round -the- turkey
to garnish the dish.

GREEN LEGGED PLOVER

Are very fat, and almost as large as partridges.
They should be roasted or broiled twenty or thirty
minutes.

WOODCHUCK

Should bb stuffed, and roasted three quarters
of an hour.

HARE OR RABBITS,

Stuffed and roasted, are very nice ; or fricasseed,
or made into Die the same as pigeons.

bear's meat
Is best roasted or broiled, like beef or veinson.

chicken pates.
Boll a nice puff paste about quarter of an inch

MEATS. 237

thick ; cut it with a pretty-shaped paste-cutter ; lay
it on a tin sheet, put a spoonful of the mince into
the middle, cut another piece of paste the same size
and shape and lay over it. Brush this over with the
white of an egg, and bake it in a quick oven about
fifteen minutes.

Six or eight of these make a very pretty dish.

PATTIES Itf PASTE.

Make a nice puff paste ; roll it very thin ; cut it
into handsome shapes. Have ready some minced
chicken or veal, seasoned with pepper, salt, mace,
and the yojk of an egg ; lay this between two pieces
of paste ; fry them in hot lard. Serve them stand-
ing in a dish resting on each other.

MUTTON CHOP WITH TOMATOES.

Take about a dozen mutton chops, with the email
bones in thorn ; pound them a little vith the cleaver
to make them smooth ; roll them in egg and crumbs ;
fry them a light brown. Place some baked tomatoes
in the centre of a dish and the chops round them,
with the bones meeting over the top.

BRESLAN OF BEEF. '

Mince some cold roast beef and a little tongue
very fine ; season it with a little pepper, salt, and
one egg ; put it into a pretty-shaped mould ; turn it
out op to a tin sheet ; brush it over with an egg ; set
it into the oven to brown.

238 MEATS.

GRATED HAM.

Take the under part of a cold ham, which is rather
hard to eat, and grate it up like cheese ; put it into
a stone jar. This is very nice for seasoning.

DROPPED EGGS WITH HAM.

Have a small pan of hot water ; drop the eggs in
carefully so as not to break the yolk ; with a spoon
dip the hot water on to the yolk until a white skin
forms over it ; then with an egg-slice take the eggs
out carefully, one at a time. Drop the eggs on but-
tered toast ; rub the egg lightly with a littje butter ;
sprinkle over it a little grated ham or flour. Send
to table plain.

FRIED HAM AND EGGS.

Have a slice from the middle of the ham ; cut the
rind, not the fat, off with a sharp knife ; rub the pan
with a very little butter ; lay the ham in ; it will
fry in its own fat. When the ham is done, that is,
when the fat part is brown on both sides, take it up.
If you have any fat that is dripped from a roast ham
(that is best), put three or four large spoonfuls of it
into the frying-pan ; when it is quite hot, break the
eggs into it very carefully, one at a time ; with a
spoon dip the fat on to the egg till you see a white
skin form over it, then with an egg-slice lift it out so
as not to break the egg. Lay the ham on the dish,

MEATS. 239

and the eggs round it. A dish of handsomely fried
ham and eggs looks very tempting, but if the eggs
are broken or fried hard, it is scarcely fit to eat

FRIED OR BROILED SALT PORK.

Cut the slices even, not too thick ; cut the rind a
little about two inches apart ; lay them into a clean
frying-pan ; fry a nice yellow brown, first on one
side and then on the other. Or, lay the slices on a
gridiron, and broil both sides.

PIG'S FEET STEWED.

Half a dozen pig's feet into a saucepan; cover
them with water ; season them with pepper and salt,
and an onion chopped fine, and a table-spoonful of
vinegar. Stew them half an hour. Serve feet and
gravy in the same dish.

BEEFSTEAK AND ONIONS.

Out up six onions ; fry them in a saucepan in but-
ter until a nice brown ; turn in half a cup of hot
water ; dredge in a little flour, pepper, salt ; broil a
beefsteak, lay it into the pan with the onions, cover
it tight, and let it stew about five minutes. Serve it
very hot.

BEEF PUDDING.

Line a pudding mould with a good paste crust ;
scald and skin about a half of a beef kidney ; cut in

240 SALADS.

small pieces ; chop fine one onion ; cut not very
thin slices of tender beefsteak ; season with cayenne
pepper, salt, a very little cloves ; put into the mould.
Add a cup of good beef stock ; cover the pudding
with the crust ; put on the cover of the mould, set
into the steamer to steam two or three hours, de-
pending on the size.

SALADS.

CHICKEN SALAD.

A paib of fowl weighing about six pounds will
make a nice dish of salad. The chickens should be
well boiled. Take off all the skin (some persons do
not use the dark meat ; it is quite as tender as the
white, and when dressed, does not show the differ-
ence) ; chop the meat very fine (be sure to take out
all the little bits of gristle or sinews). Out up three
good heads of tennis-ball lettuce into quarters ; wash
it all clean, and lay it in ice-water for two or three
hours, that it may be crisp. If celery is used, split it
fine, and put into Ice-water as long as you would the
lettuce, as it must be brittle to be good.

LOBSTER SALAD.

Gut the lobster in small pieces, but do not chop it
(if there is a roe or coral, as it is called, in the

SALADS. 241

lobster, wash it clean in cold water, wipe it dry, and
grate it on a plate, and use it to ornament the salad).
Put as much dressing as you think will eat well with
the lobster; mix it up well with a fork and spoon ;
then turn on a veiy little vinegar; mix this well,
and place it on a flat dish. Wipe the celery or
lettuce as dry as possible, and lay it round the dish.
This I do for dinner, that persons may be helped
to either lobster and lettuce, or lobster alone, which
some prefer.

CHICKEN SALAD,

Made by not chopping or cutting the chicken, is
very nice. Either boiled or roast chicken may be
skinned, then pull the meat off the bone in small
pieces, and dress it the same as other chicken salad.
The chicken must be cooked very tender to pull off
in nice pieces. For evening company it is best to
cut the lettuce or celery, and mix with the meat or
lobster, and serve it in a salad bowl.

TO MAKE THE DRESSING.

Take two hard-boiled eggs, lay them into cold
water until quite cold ; put the yolks into a small
wooden bowl; mash the eggs very find with the
back of a spoon (I keep a wooden spoon and bowl
for this purpose) ; add the yolks of two raw eggs,
one large teaspoonful of salt, one large table-spoonful
of dry mustard, a very little cayenne pepper; stir
this well, always one way ; when well mixed, add a

242 SALADS.

very little sweet oil, stirring all the time ; after this
is mixed well, put in more, very little at a time,
until you have used a third of a bottle ; then add a
large spoonful of vinegar or lemon juice ; then more
oil as before, using in all two thirds of a bottle of
oil ; then another spoonful of vinegar. When well
mixed, it must be very light and a nice color. Set
it on the ice for two or three hours. Not more thau
twenty minutes before using the salad mix it, and
prepare for the table by putting with the mfcat about
half of the dressing ; stir it up well ; then turn on to
the meat one wineglass of the best of vinegar ; stir
this up well ; it will turn the chicken very white.
If it requires a little more salt, add it now. Place
the chicken in the centre of a flat dish large enough
to lay the lettuce or celery round the meat. Wipe
the lettuce as dry as you can, and lay it round the
meat with a spoon ; put the rest of the dressing on
the lettuce or celery.

THE SALAD DRESSING

May be kept a week by putting it into a stone jar
covered close, and keeping it in the ice-chest.

It is very convenient to place a glass jar of the
dressing on the table with a dish of lettuce and a
lobster opened, and served plain ; or if you wish to
make a salad quickly, in case of unexpected com-
pany, it helps to enlarge the dinner.

Cold boiled potatoes or beets sliced, or a white
cabbage cut fine and laid in ice-water, all make nice
salads.

SALADS. 243

A good dressing may be made without eggs to be
used immediately, but will not keep as the other.
Use two very good boiled mealy potatoes instead of
eggs ; mix it the same as the egg dressing.

MOYONAIES OP SALMON.

Boil the salmon as you would to serve plain ; take
up on to a dish ; take out all the bone with a knife ;
take off all the skin ; put it into a deep dish ; spread
over it a little pepper, salt, a few cloves ; just cover
it with vinegar, and let stand until wanted. It is
better to remain in the spice and vinegar over night.
Lay on to the dish it is to be served on ; have the
dressing the same as for lobster ; cover the salmon
with a plenty of dressing ; have the salad the same
as for lobster. This is a very nice dish — more of a
variety than lobster, therefore more fashionable. A
bass or cusk dressed in the same way is very good.
Salmon trout is quite as good as salmon.

Any kind of cold boiled fish left of a previous
dinner, prepared in this way, is a piece of economy.

A VEAL SALAD.

Take a shin of veal, put it into an iron pot with
six quarts of water ; add a little mace, pepper, and
salt ; let it boil six hours. The water will bo almost
absorbed ; pick out all the bones, and season it very
well with ground mace, cinnamon, pepper, and salt ;
add two teacups of very fine cracker crumbs ; stir
them up well. Take a melon-shaped mould, cut

244 VEGETABLES.

three hard-boiled eggs iu strips lengthwise, rub the
mould with a little of the juice of the meat, place the
eggs round the sides of the mould, and fill it with
the mixture, and set it away in a cool place.

This is a very handsome dish to slice cold for a
lunch or tea, or to place on a supper table, orna-
mented with lettuce or celery.

VEGETABLES.

CUCUMBERS.

Peel a fresh cucumber ; cut it in quarters length-
wise ; roll them in cracker crumbs or flour ; season
with pepper and salt ; fry them in hot lard.

boiled cucumbers,

To imitate asparagus. Gut a good-sized cucumber
in small strips lengthwise ; lay them into cold water
till crisp. Have ready a saucepan of boiling water ;
tie the strips of cucumber together, as you do aspara-
gus ; lay them into the water ; let it boil fifteen or
twenty minutes. Dish it on a slice of buttered toast ;
sprinkle over it a little salt and a little butter. -

BAKED TOMATOES.

Cut them in two ; sprinkle a little salt over tnem ;
let them stand two hours ; drain off all the water ;

VEGETABLES. 24t>

season with pepper, salt, and a little bit of butter oi>
each half; set them into the oven to bake about
half an hour.

BAKED TOMATOES WITH MEAT DBESSING.

Cut off the stalk end of the tomato ; with a spoon
take out the inside ; put it into a small sieve to drain
out the water, as that is bitter ; add a little veal or
chicken chopped very fine, or cold sweet-breads, pep-
per, salt, a very little mace, a little butter, drop in
one raw egg ; mix this up ; fill the tomatoes ; cover
each one with bread crumbs ; let them bake about
twenty minutes.

BAKED TOMATOES.

Pick out the smoothest tomatoes ; cut off the stalk
end ; take out the pulp with the spoon ; mix it with
a few bread crumbs, a little salt, pepper, butter, and
a little sugar if you like ; put this back into the
skin ; place them in a shallow tin pan ; bake them
about twenty minutes.

TOMATO OMELET.

One quart tomatoes chopped fine (after the skin is
removed), and put into a saucepan with two finely
chopped onions, a little butter, salt, and pepper, one
cracker pounded fine ; cover tight, and let it simmer
about an hour. Beat five eggs to a froth ; have
your griddle hot ; grease it well. Stir your eggs
into the tomato, beat together, and pour on to the

21*

246 VEGETABLES.

griddle ; brown on one side, fold, and brown on the
other. To be served hot.

EGG PLANT.

Cut it in thin slices ; sprinkle with a little salt,
pepper, and flour ; drop a small piece of butter into
the frying-pan ; when it is hot lay in the plant ; fry
it a nice brown on both sides.

EGG PLANT IN BATTER.

Make a batter with an egg, a cup of flour, a little
salt, water enough to make a thin batter. Dip the
slices of plant into the batter, then fry them in hot
fat a light brown.

BAKED EGG PLANT.

Cut off the stalk end about an inch and a half ;
scrape out the inside with a spoon ; mix with this a
boiled onion chopped fine, a cupful of fine-chopped
meat of any kind, half a cup of bread crumbs well
seasoned with pepper, salt, and spice of any kind ;
drop in one raw egg ; mix this all up well ; fill the
plant. Bake it half an hour.

POTATO RICE.

When boiling potatoes some are apt to get broken ;
throw the pieces into a cullender ; rub them through
with a spoon into a dish ; set it into the oven for five
minutes. Dish as a vegetable, or garnish a tongue
by laying it round the dish.

VEGETABLES. 247

Eggs prepared in the same way make a pretty
garnishing for side dishes of light meats.

MACCARONI AS A VEGETABLE.

Break up a vegetable dish half full of maccaroni
in small pieces. Lay them in a saucepan, just cover
them with water ; when hot, add half a pint of milk ;
let it boil half an hour ; add a piece of butter half
the size of an egg, a little salt, if you like, a table-
spoonful of grated cheese ; stir this up, and serve in
a vegetable dish.

PEARS AS VEGETABLES,

Or used instead of apple or cranoerry sauce.
Take about two quarts of water that corned beef is
boiling in ; put it into a saucepan with six good iron
pears ; boil them an hour and a half. These are
nice with corned beef.

POTATO BALLS.

Mash eight nicely boiled potatoes ; add a little
salt, butter half the size of an egg, two spoonfuls of
cream ; stir it well ; roll it with your hands into
balls ; roll them in egg and crumbs ; fry them in
hot fat, or brown them in the oven.

Sweet potatoes should always be baked, as boiling
in water spoils them.

TO KEEP TOMATOES FOR WINTER USE.

Get your tomatoes as soon as well ripened ; put

248 VEGETABLES.

them into wooden tubs, turn on boiling water, cover
them up, and let them stand one hour. Then
with a knife peel them, and lay them into pans ;
sprinkle in some salt, then some tomatoes and more
salt; set them in a cool place over night. In the
morning turn off the water ; put the tomatoes in the
preserving kettle to boil ; be sure they boil. .Have
ready the cans, by filling them with hot water until
hot, then turn out the water. Set them into hqt
water while filling, as it is very important to exclude
the air entirely. It takes two persons to put them
up well, one to fill the cans and the other to stop
them up tight while hot. I use Knight's improved
cans ; they are much less trouble, and if put up
carefully, I think it as good as soldering. Any kind
of can is good which keeps out the air entirely.

PUTTING UP SWEET CORN.

Use the very best young corn ; put it to boil
fifteen minutes ; with the handle of an iron spoon
scrape all the corn from the cob ; then put the corn
to boil with a little water, just enough to keep it
from burning. When boiling hot, put it into tin
cans, and seal them immediately. When wanted to
use, put it into a saucepan with a very little milk,
butter, and salt ; cook it fifteen minutes.

PASTHY. 249

PASTEY.

PUFF PASTE.

Wash the butter in cold water ; slap it into a thin
cake, and lay it on the ice to get perfectly cold. To
a pound of butter take a pound of flour ; mix half
of the butter with the flour, wet with ice-water just
enough to stick it together ; roll it out to half an
inch thickness, put on half of the butter that remains
in small bits ; dredge this with flour ; roll up the
paste, then roll it out again, thin ; put on the rest of
the butter ; roll it up and out again three or four
times. The more it is rolled the more flaky it will
be. This must be done quickly, taking care not to
handle it any more than you can possibly help. Put
it on the ice to keep cool until the filling for the
pies is prepared. Butter the plates, then roll out
the covering of the plates, and put it on them.
Then roll a long strip to cut for the rims ; brush
over the rim with cold water, with a paste brush, and
between each layer. This makes the paste more
puffy. Fill the pies; cover them with the crust
rolled quickly ; brush the top with the white of an
egg beat up. This gives a glossy appearance when
baked. Bake in a quick oven.

A PASTE TO KEEP ON HAND.

Take two cups of butter, one of lard, &ix cups of

250 PUDDINGS.

flour ; with a knife cut the butter and lard into the
flour ; add a little ice-water ; keep cutting with a
knife until you work it into a paste. Sprinkle a lit-
tle flour on the paste-board, roll out the paste, then
roll it up ; then roll again ; roll it up in a clean
cloth, and lay it on the ice to keep. When wanted
for use, roll out the paste, spread on a little butter,
dredge on a little flour ; roll it up ; then roll it out
again. This should be repeated five or six times,
and you will have a very nice puff paste for vol-au-
vent, patties, or anything that paste is recommended
for.

PUDDINGS.

LEMON PIE, OB PUDDING.

Take four lemons, grate the rind, squeeze the
juice, and chop the pulp very fine ; four teacups of
sugar, the yolks of six eggs, two teacups of milk, four
table-spoonfuls of corn starch ; beat these well to-
gether ; put it into deep pie-plates ; line with puff
paste; fill, and bake about half an hour. Beat
the white of the eggs with six table-spoonfuls of
white sugar to a froth ; when the pies are baked,
put the froth over them, and set them in the oven
for five minutes.

253

PUD,

SNOW PUL ^

Put one paper of Cox gela v &

rater ; set it on the fire to d \

ound of white sugar, the juice*
3mons ; strain this into a bowl ; sfc
Beat to a strong froth the whites o* -ad

hem to the rest, and beat all togethv .* froth.

3ip a large mould in cold water ; rinse it out ; turn
n the mixture, and set it on the ice for four or five
lours. Beat the yolks of the ten eggs with a large t

jup of sugar ; flavor it with the essence of (pJP»Y(X.\Mjk ^ < k
Boil one quart of milk, turn it on to the egg ; strain
it into a pitcher ; set it into a kettle to boil, stirring
it constantly until it thickens. Turn the pudding
from the mould into a large pudding-dish ; turn the
sustard round it. Serve two spoonfuls of custard
with a slice of pudding. Half this quantity will
make a good-sized pudding.

CHOCOLATE CUSTARD.

Beat separately the whites and yolks of seven
eggs ; add to the yolks quarter of a pound of white
sugar; stir the whites into the yolks. Dissolve a
quarter of a pound of chocolate in a pint of hot milk ;
add one pint and a half of cream ; give it one boil ;
turn it on the egg, stirring it all the time. Strain it
into a pitcher; set the pitcher into boiling water,
stirring the custard constantly until it thickens. To
be served in glasses to eat cold.

PUDDINGS.

250

TO ORNAMENT CHOCOLATE CUSTARDS.

Boil the milk ; beat up the whites of the eggs ; lay
it with a spoon in lumps on to the milk ; let it harden
a little ; skim it off, and put it on a sieve. Make
your custard with the yolks ; when you turn the
custard into glasses, lay on to each a spoonful of
the whites.

COLD CUSTARD.

Put a quart of milk to warm ; flavor it with
vanilla ; add a little sugar ; turn it into a deep dish
that you wish to serve it in ; add a large spoonful of
wine that has been prepared with rennet ; stir it up
well ; let it stand in a cool pl^ce for two hours.
Served with sugar and cream, this is very healthy
for children.

TO PREPARE RENNET.

Take a dried rennet, wash it clean of the salt ;
cut in pieces about one inch square ; put it into a
quart bottle ; fill the bottle with white wine. This
will keep two years.

BERRY PUDDING.

Make some cream of tartar dough the same as for
biscuits ; roll it very thin ; line the bottom of a pud-
ding-mould (a Charlotte Russe mould is a very nice
shape) ; then put in a layer of any kind of berries,
then another layer of dough, another of berries, and
so on until the mould is full. Put it into a steamer,
and let it steam four hours, or according to the size
of the pudding. Serve it with a rich sweet sauce.

PUDDINGS. 253

APPLE PUDDING.

Made the same as above, with stewed apples in-
stead of berries.

RECEIPT FOB MAKING BREAD PUDDING.

In making any kind of a bread pudding, it is much
nicer to put what eggs you wish to put into the pud-
ding into the milk ; turn that on to the bread to
soak until soft. The pudding will be much lighter
than to soak the bread in milk and then add
the eggs.

BOILED BREAD PUDDING.

Take a stale baker's loaf ; cut it in slices ; lay two
slices in a pudding-mould, then half a cup of dry
currants, a layer of bread, then of currants, until the
mould is nearly full. Beat up six eggs and a cup
of fine white sugar ; stir them into a quart of cold
milk ; season with a -little peach or vanilla ; turn
this on to the bread ; let it stand and soak two or
three hours, then steam it two hours. Serve with
hot sweet sauce.

BAKED BREAD PUDDING.

Take stale rolls, butter a pudding-dish, lay in as
many rolls as will fill the dish. Beat up six eggs to
a quart of milk, a cup of white sugar, a little spice
of any kind ; turn this into the dish ; lay a plate

254 PUDDINGS.

over the rolls to press them down into the milk ; let
them stand four or five hours ; bake about one hour.
Serve with cold sauce.

BAKED HUCKLEBERRY PUDDING.

One quart of huckleberries, one teaspoonful of
soda dissolved in one pint of molasses, one teaspoon-
ful each of cloves, allspice, ginger, and cinnamon,
three cups of flour ; stir all together. Butter a
dish that will just hold it, and bake it two hours.
Serve with sweet sauce.

ANOTHER HUCKLEBERRY PUDDING.

Make some cream of tartar dough, the same as for
biscuits ; roll it very thin. Line the bottom of a
pudding-mould (a Charlotte Russe mould is a very
nice shape) ; then put in a layer of any kind of
berries or stewed apple, then another layer of dough,
then another of berries, and so on until the mould
is full. Put it into a steamer, and let it steam four
hours, or according to the size of the pudding.
Serve it with rich sweet sauce.

HUCKLEBERRY HOLLOW.

Make a nice potato paste ; take a pudding-dish,
lay over it a pudding-cloth, spread the paste in the
cloth ; pour the berries into the centre of it ; gather
the cloth in a bunch, tie it, and boil the pudding
three hours. Serve it hot with a wine sauce.

PUDDINGS. 255

CORN PUDDING.

Grate one dozen ears of green corn ; beat into it
four eggs, one table-spoonful of butter, one quart of
sweet milk, a little salt and pepper. Put the milk
in last ; stir well together ; grease the pudding-dish,
pour in the pudding, and bake it one hour.

NANTUCKET CORN PUDDING.

Eight ears of corn grated from the cob ; two soft
crackers pounded fine; three eggs; one cup of
sugar ; one pint of milk ; salt to the taste. Bake
it one hour.

PIG PUDDING.

Half pound of figs chopped fine, one cup of bread
crumbs, half cup of suet, two eggs, half tcaspoonful
of soda, one cup of milk, one table-spoonful of brandy.
Put this into a mould, and let it steam four hours.

YORKSHIRE PUDDING.

Put six table-spoonfuls of flour into a dish with
six eggs, a little salt, a gill of milk ; mix these well
together with a wooden spoon ; add by degrees three
gills more milk ; mix it up well. Put it in a tin dish
that will just about hold the batter ; set under a
piece of beef that is roasting about an hour before
serving, until it sets and turns rather brown on top ;
then turn it into the dish you intend to serve it in,
and set it before the fire to brown on the other 6ide.

256 CAKES.

BAKED APPLE DUMPLING.

Boll out either potato or short paste ; cut it large
enough to cover an apple peeled and cored. . When
the apple is covered, place the dumpling on a tin
baking-pan. Set in the oven to hake one hour, and
served with wine sauce.

PUDDING SAUCE.

Beat to a cream half a pound of butter and half a
pound of white sugar. It must be well beaten or
your sauce will not froth. Boil a small tumbler of
wine and one of water together ; stir this and the
butter together very quickly ; it will be a perfect
froth. Send it to the table as soon as made ; add a
little nutmeg or essence of any kind. Do not put it
on to the fire after it is mixed, or you will spoil the
frothy appearance.

CAKES.

ON CAKE-MAKING.

Always sift the flour, wash the butter, sift the
sugar, break the eggs into a cup for fear there may
be a bad one, stone raisins, wash and dry currants,
cut citron in small pieces. When commencing,
have all the materials ready and weighed or meas-
ured, and the pans buttered, that you may keep
beating until the cake is ready for the oven ; you

CAKES. £57

are more likely to have good cake, than if obliged to
beat a little, and then take your hands put to pre-
pare other ingredients. Line your cake pans with
buttered paper, the cake is not so apt to burn ; it is
well to have a clean paper ready to put on the top
if the oven is too hot. In putting the materials to-
gether, butter and sugar should be beaten together,
and eggs beaten separately, as the whites need more
beating than the yolks. Butter the pans, as any
other fat may leave an unpleasant flavor.

ICEING FOB .CAKE.

The whites of two eggs to a pound of very fine
white sugar, with a very little vanilla or orange-
flower water ; beat them together until very light.
Have ready in a cup a little lemon juice. Begin to
lay on the iceing in a very thin coat with a knife ;
occasionally dip the knife into the juice ; when it is
covered, set it in a warm place to harden, then it
will be ready for the next coating, which will be
much smoother and whiter than the first.

ALMOND LOAF CAKE.

One and a half pounds of sugar, and one pound of
butter, beat to a cream ; ten eggs beat separately ; one
wineglass of brandy ; one nutmeg ; one cup of cream ;
one teaspoonful of soda ; one of cream of tartar in a
pound and a half of flour; three quarters of a pound
of citron ; same amount of almonds slit in fine pieces;

22*

258 CAKES.

two pounds Smyrna raisins. Bake in small or large
loaves, and frosted if you like.

ALMOND CAKE.

One pound of sugar, three quarters of a pound of
butter, beat to a cream ; add the yolks of seven eggs
well beaten, one wineglass of brandy, a little salt,
one pound of flour, six ounces of almonds pounded
very fine, dried and sifted ; beat this all well to-
gether ; whip the whites of the eggs to a stiff froth,
and mix with the rest. Put the cake into a tin pan,
about an inch thick ; bake it a light color. Have
ready four ounces of almonds chopped fine, two
ounces of sugar, and the white of one egg beaten to
a strong froth. When the cake is nearly done
spread this over the top, and set it back to finish
baking.

WEDDING CAKE.

Fifteen pounds of sugar, fifteen pounds of butter,
fifteen of flour, fifteen of raisins, one hundred and
five eggs, thirty pounds of currants, seven pounds of
citron, five nutmegs, five ounces of mace, five tea-
spoonfuls of cloves, one pint of molasses, one pint of
brandy. This will make six large loaves. Bake
them three hours, then try them with a straw ; if
not done, put them back in the oven.

COFFEE CAKES.

One cup of coffee, two cups of boiling milk ; cover
it tight to retain the strength, and steep it one hour;

CAKES. 259

strain it, and let it cool. Beat together two cups of
butter, four of sugar, and three eggs ; dissolve one
teaspoonful of soda in the coffee ; stir this into the
sugar and egg ; one teaspoonful of allspice, half a
nutmeg, two teaspoonfuls of cream of tartar, mixed
with the flour ; flour enough to make a paste to roll.
Roll it thin with sugar; cut it with a cake-cutter;
bake on tin sheets.

BERWICK SPONGE CAKE.

Two cups fine white sugar and seven eggs beaten
well together ; add one teaspoonful of soda, dissolved
in a teacupful of cold water; two teaspoonfuls cream
tartar, stirred into four cups of flour. Stir the
flour into the rest just enough to mix it well. Bake
it iii a quick oven half an hour ; try it with a broom
straw; if done, the straw will come out clean, if not,
the cake will stick to the straw. You must not take
the cake out of the oven to try it, as it will not be
light if removed from the oven before it is baked
enough.

GOLD CAKE.

Three quarters of a pound of butter, one pound

of fine white sugar, the yolks of sixteen eggs, the

rind and juice of one lemon, a little mace, one cup

of milk, two pounds of flour. Bake it about half an

hour.

queen's cake.

One pound of flour, one pound of fine sugar, three
quarters of a pound of butter, one teacup of cream,

260 CAKES.

eight eggs ; flavor with rose water. Beat the butter
and sugar to a cream ; beat the eggs separately ;
add them to the butter and sugar, then the cream
and flavoring, then the flour; beat it well. Bake
in small tin cups.

JELLY CAKE.

Three quarters of a pound of sugar, half a pound
of butter, one cup of cream or sour milk, half a tea-
spoonful of soda stirred into the cream, six eggs, and
one pound of flour ; beat this well together. Bake
in tin pans, not more than half an inch thick.
When baked, as you take them from the oven lay
them on a flat surface ; spread over a layer of jelly
on the top, then lay on another cake ; then jelly, then
cake ; keep the best looking for the top. Cut it in
square pieces.

COGOANUT CAKE.

Three cups of sugar, one cup of butter, one cup of
milk, whites of three eggs, two thirds of a teaspoon-
ful of soda, two of cream of tartar (put into the flour
dry), four cups of flour, the grated rind of one
lemon, three cups of grated cocoanut.

CHOCOLATE MACAROONS.

Twelve ounces ground almonds, one and a half
pounds sifted sugar, four ounces of grated chocolate
flavored with vanilla, whites of three eggs ; mix all

^^^

CAKES. 261

together to a stiff paste; lay them in a pan on a
sheet of paper ; bake in a moderate oven.

KISSES.

Beat the whites of eight eggs to a strong froth,
then sift in gradually one pound of white sugar ; add
a little essence of lemon; when it is well beaten,
drop it by, the spoonful on to a stout white paper,
not near enough to touch each other. Bake in a
moderate oven until a light brown.

SALLY LUNN.

One quart of flour, one pint of sweet milk, two
table-spoonfuls of sugar, two eggs, one cup of butter,
a little salt ; sift into the flour two teaspoonfuls of
cream tartar ; dissolve in the milk one teaspoonful
of soda. Mix this well ; bake it in shallow pans, or
cups, in a quick oven twenty minutes. .

CREAM SPONGE CAKE.

Beat up the yolks of four eggs ; add one cup of
white sugar, half a cup of cream, the juice and rind
of one lemon, one teaspoonful of cream of tartar, and
half a teaspoonful of soda. Beat the whites of the
eggs to a strong froth, and mix them with the other
ingredients ; add two cups of flour. Stir the whole
up lightly.

NEW YEAR'S COOKIES.

Take half a pound of butter and one of white
sugar ; beat them to a cream ; add one cup of sour

262 CAKES.

milk, one teaspoouful of soda, a little mace, the juico
and grated rind of one lemon, and flour enough to
roll ; sift a little sugar on to roll it ; cut them the
size you like ; bake them about twenty minutes.

SODA CAEE.

Two cups of sugar and one of butter ; beat to a
cream five eggs ; the grated peel and juice of one
lemon, four cups of flour, two teaspoonfuls of cream
of tartar, one of soda ; beat well all together. Bake
in drop pans.

ROXBURY CAKE.

One pound and three quarters of sugar, one pound
of butter, four eggs, one pint and a half of milk, one
teaspoonful of soda, half a tumbler of brandy, two
pounds and three quarters of flour, one nutmeg,
cloves, cinnamon, and allspice, two pounds of raisins
and currants mixed, quarter of a pound of citron.
Bake, in thick loaves, eight or nine hours in a
moderate oven.

CIDER CAKE.

Three cups of sugar, one cup of butter, beat to-
gether ; three eggs, two teaspoonfuls of soda dissolved
in two cups of cider ; add five cups of flour, and
spice to the taste. To be baked as soon as mixed,

CIDER CAKE.

One cup of butter, two cups of sugar, one cup of
cider, one teaspoonful of soda, three cups of flour,

CAKES. 263

four eggs ; one teaspoonful of cloves, cinnamon, and
nutmeg, each ; one cup and a half of raisins, one cup
and a half of currants ; citron.

THIN GINGERBREAD.

One pound and three quarters of sugar, one pound
and three quarters of butter, six eggs, one teaspoon-
ful of soda ; one cup of ginger ; flour to roll. Bake
in a quick oven.

HAVERHILL GINGERBREAD.

One cup of sugar, half cup of butter, one cup of
molasses, one cup of milk, one teaspoonful of soda,
one egg ; ginger and cinnamon to taste ; flour
enough to make as stiff as pound cake.

THIN GINGERBREAD.

Boil one quart of molasses twenty minutes, and
add immediately one teaspoonful of soda, one cup of
butter; ginger; flour enough to make a paste to roll.

BREAD CAKE.

Three cups of raised dough, two of sugar, one of
butter, half cup of sour milk, one teaspoonful of
soda, four eggs; spices and fruit. Add a little flour
if too thin.

GINGER CAKE.

One cup of molasses, one cup of brown sugar, one
cup of butter, one cup of sour cream, three eggs,

264 CAKES.

four cups of flour, one teaspoonful of soda, two
table-spoonfuls of ginger. Mix the flour and soda
in last. Bake it about half an hour.

DOUGHNUTS.

Rub six ounces of butter in two pounds of flour ;
beat one pound of sugar with eight eggs, a gill of
rose water, one nutmeg ; beat all well together, and
roll out.

The more lard they are fried in the less they will
soak.

DOUGHNUTS.

One pound of sugar, half pound of 'butter, six
eggs, half pint of milk ; cinnamon ; flour to roll.

DOUGHNUTS.

One cup of sugar, butter the size of an egg, one
cup of milk, one teaspoonful of soda ; cinnamon ;
two eggs ; add flour to make it stiff enough to roll*

BUNNS.

To a piece of butter the size of an egg put half a
pint of boiling water; stir it until it melts; add
half a pint of milk, half a cup of good yeast, a little
salt, and flour enough to make a stiff batter; set it
to rise until all of a foam. Beat up two eggs with a
large cupful of fine white sugar ; beat this into the
batter ; mix in flour enough to make a dough ; add
one cup of dried currants, a little nutmeg, and set it
to rise again until light. Make the dough into small

PRESERVES. 2G5

cakes, place them close together in the pans, let
them rise again until very light. Bake them about
half an hour. When done, have ready a spoonful
of milk and molasses mixed ; with a paste brush,
brush over the bunns while hot, and set them back
into the oven to dry for two or three minutes. Mix
this at night ; in the morning put in the eggs and
sugar, at noon the currants, and make the dough
into cakes ; then set theqi to rise until time to bake
for tea.

PKESERVE&

BRANDT PEACHES.

Turn boiling water over the peaches ; let them
6tand, covered up tight, twenty minutes ; with a
cloth take off all the skin. Have ready a syrup of
half the weight of fruit ; put just enough peaches to
swim on the top ; let them boil fifteen minutes ;
take them out on a dish to cool them. To a quart
of syrup, put one quart of brandy. Put the peaches
into the jars; cover them with the brandy and
syrup, and cover them very tight, to exclude all the
air at a time, until you have boiled them.

APRICOTS AND PLUMS.

The same as peaches.
23

266 PRESERVES.

BRANDY PEARS.

Peel theni with a knife very nice and even to look
well ; boil tbem in water fifteen minutes ; lay them
on a flat dish to cool. Make a syrup half the weight
of the fruit ; put the pears in to boil fifteen minutes ;
let them cool. Put them into the jars ; fill the jars
half full of syrup and the rest white brandy.

CURRANT JELLY.

Take a very strong thin cloth ; mash the currants
with your hands until they are thoroughly broken ;
then put as many into the cloth as you can squeeze
by taking each end of the cloth ; wring them very-
hard. Two persons can do much better than one,
for it requires a great deal of strength. When the
juice is all extracted, measure a pound of sugar to a
pint of juice ; let it boil about fifteen minutes ;
strain it into the jars. Small jars are best for jelly ;
let them stand uncovered exposed to the sun for
three or four days. Wet a paper with brandy ; lay
on the top of the jelly. Cut paper large enough to
tie down round the jar ; brush the paper over with
the white of an egg ; with your finger press it down
close and tie it tight, — or a bladder is still better.

CANNING FRUIT, OR PRESERVING PEACHES.

I always use the best of fruit for preserving.
Take nice free-stone peaches, rather hard ; lay them
into a pan ; turn on boiling water enough to cover
them : cover them tight to keep the steam in ; let

PRESERVES. 267

tliom stand until the water is cool enough for you
to handle them ; peel them with your fingers rather
than a knife. Allow three pounds of sugar to nine
pounds of fruit ; put the sugar into the preserving-
kettle, with one cup of the water that the peaches
were scalded in ; set it on the fire, and stir it until
the sugar is melted. Put in as many peaches as the
svrup will cover ; let them boil about fifteen minutes.
Rinse the cans out with boiling water to heat them.
Put the peaches boiling hot into the cans ; set the
cans in hot water while filling ; pour the syrup over
them, and cover them tight. These will keep as
well as if one pound of sugar to a pound of fruit.
Any kind of fruit may be done in this way.

PRESERVED BARBERRY.

To a pound of fruit a pound of good brown sugar.
To a peck, one quart of cold water ; let it boil up
once ; then set it aside, and let it simmer one hour.
This is very nice to put into water to drink ; in case
of sickness it is very cooling.

EGG PLUMS.

Turn on boiling water, and let them stand five
minutes ; or put them into a cullender, set that into
a deep pan, then turn on boiling water. As soon as
the skin cracks, lift out the cullender and peel the
plums. This will prevent breaking the plums by
handling or moving them. Then make the syrup,
pound for pound. Boil the fruit, and when done,

268 PRESERVES.

lay thein on a flat dish to cool. Put them into jars,
and pour the hot syrup over them. Close the jars
tight.

DAMSON PLUMS.

Pick them over ; be sure they are clean ; leave
the stems on. Make a syrup of one pound of sugar
to one pound of fruit ; half a gill of water to a pound.
When the syrup just boils, put in the plums ; let
them simmer about three quarters of an hour. Put
up in glass or china jars; stop tight. All small
plums may be preserved in the same way.

PIG TOMATOES.

Get very fine small yellow tomatoes. Make a
syrup of a pound of sugar to a pound of fruit ; cut
up one large lemon, or a cup of preserved ginger, to
every pound. Boil the tomatoes until tender ; lay
them on a dish to cool ; add the lemon or ginger to
the syrup, and let it boil up once. Put the tomatoes
in jars ; turn the hot syrup over them, and cover
them tight. These will keep very well, being better
the second season than when first done.

THE STRAWBERRY TOMATOES,

The same as above.

STEWING DRIED FRUIT.

Cover the fruit with cold water ; let it soak three
or four hours; then let it boil until tender. Add
sugar to the taste. Do not stir the fruit much while
it is stewing, as it would break it, and make it un-
sightly.

ICE CREAM. 269

ICE CREAM.

PISTACHIO ICE CREAM.

Six ounces of pistachio nuts scalded, peeled, and
pounded fine ; twelve ounces of sugar ; the yolks of
three eggs well beaten ; one table-spoonful of orange-
flower water ; a pint and a half of milk, or cream ;
mix all together, and put it into a saucepan to
thicken, stirring all the time ; strain it into a bowl.
Mix together two table-spoonfuls of spinach, greening,
and half a pint of milk ; stir this into the rest until
well mixed ; then freeze it like other cream*

COFFEE ICE CBEAM.

Half pound of the best of coffee ; one quart of
boiling water turned on to it ; boil it five minutes.
Stand it off the fire ; add one cup of cold water ; let
it steep until perfectly clear; turn this into two
quarts of boiling milk. Beat up nine eggs with one
pound of white sugar ; flavor with vanilla. Strain
the whole into the freezer, and when frozen put in
moulds, and pack it in ice four or five hours.

CHOCOLATE ICE CREAM.

Dissolve half a pound of chocolate in a quart of
good milk ; add a pound of sugar ; boil it until dis-
solved ; stir it. on to six well beat eggs, boiling hot.

23*

270 ICE CREAM.

Add three quarts of cream ; flavor with almonds ;
give it one boil. Strain the whole into the freezer.
This is a rich ice cream. When frozen, put into
moulds, and pack it in the ice four or five hours.

CARAMEL CREAM.

Put one pound of sugar with one gill of water ;
boil it and stir it until it gets a light brown color.
Stir this into one gallon of cream. Add sugar to the
taste. Freeze this. If the sugar is well browned,
you will not require any other flavor.

ICE CREAM MADE OF MILK.

Boil one quart of milk ; beat up four eggs ; mix
with them two table-spoonfuls of arrowroot, turning
the boiled milk into them ; stir it well ; add three
quarts of cold milk, and two pounds of sugar, and
the flavoring. The latter should be pretty strong,
as the freezing destroys it in part. Strain before
freezing.

FRESH CURRANTS

Make a very nice water ice. Take three or four
quarts of fresh currants ; mash them ; strain out the
juice ; add to it water and sugar enough to make it
very rich. Freeze it.

THE CREAM

Or custard, for making frozen pudding, should be
partly frozen before the pudding is put together.

ICE CREAM. 271

THE JUICE

Of any kind of fresh fruit makes a nice water ice.

FROZEN PUDDING.

Freeze a cream of any kind as for ice cream,
about hard enough to put into a mould (a melon-
shaped mould is as pretty as any) ; place in the bot-
tom of the mould any kind of preserved fruit, or
large strawberries, about an inch apart; then a
layer of ice cream ; then fruit, and a little pounded
almonds ; then ice cream, and so on till the mould
is full ; then cover it with a cloth, and put the tin
cover on very tight. Pack it in salt and ice for four
or five hours.

Brandied fruit of any kind is nice in these pud-
dings.

ESSENCE OP SPINACH.

Soak half a peck of fresh spinach in water ; drain
it dry, and pound it well ; put it in a coarse cloth,
and squeeze the juice into a small saucepan. Wheu
it is nearly boiling strain it ; add a little fine sugar ;
stir it until the sugar melts. When cold, bottle it ;
it will keep some time to use for coloring.

272 SWEET DISHES.

SWEET DISHES.

Cox's gelatine is the best for making wine jelly or
blanc mange. The directions given by a printed
paper at the top of each box is very reliable.

CHARLOTTE BXJSSE.

Put one ounce of Cox's gelatine to half a pint
of milk to simmer. Beat the yolks of four eggs
with four ounces of white sugar ; beat the four
whites to a' strong froth ; one pint of thick cream,
and one wineglass of white wine, to a strong froth.
When the gelatine is dissolved, stir it into the eggs
and sugar ; then add the whites, and then the cream,
and beat them all together. Line the mould with
lady-fingers, or split a sheet of sponge cake for it ;
set it on the ice. When the cream is well set, that
is, when it is a little thick, fill up the mould ; let it
stand about five hours. Turn it out on to your dish.

CHOCOLATE CREAM.

Take one quart of milk or cream ; three squares
of chocolate ; one ounce of gelatine ; half a cup of
sugar. Scrape the chocolate fine ; stir it into the
milk ; dissolve the gelatine in a cup of the milk.
Beat up six eggs ; mix all together ; put it into a
saucepan. Let it get very hot, but not to boil; stir
it while heating. Strain it into a mould ; set it to
cool five or six hours ; when cold, turn it into a dish.
Whip up half a pint of cream, and lay it round the
dish.

BWEET DISHES. * 273

CHOCOLATE BLANC MANGE. *

Dissolve one paper of Cox's gelatine in a cup of
milk ; scrape fine quarter of a pound of chocolate ;
boil three pints of milk or cream ; stir into this the
chocolate ; sweeten it to the taste ; add the gelatine.
Strain it into a mould ; let it stand about four hours.
Serve with sugar and cream.

CARAMEL CREAM.

Put a pound of sugar on to boil until it is almost
candy ; then let it stand until it turns quite dark ;
add this to cream as a flavor. It is good to flavor
custards or blanc mange. Also, with whipped
cream, it makes an ornament.

ARROWROOT BLANC MANGE.

Pour even table-spoonfuls of arrowroot wet with a
little cold water, as in making starch ; turn a pint
of boiling milk on to it, stirring all the time ;
sweeten and flavor it to the taste. Turn it into the
saucepan ; stir it all the time till it just boils ; then
turn it into a mould, and set it to cool four or five
hours. Serve with sugar and cream.

TAPIOCA JELLY.

One cup of the best tapioca put to soak with a
pint of cold water ; when perfectly soft, put it into a
saucepan with one large cup of fine sugar, the rind
and juice of one lemon, a little salt, one pint more

274 MAKING PICKLES.

water. Stir it until it boils ; turn it into a mould ;
set it to cool five or six hours: Serve it with sugar
or cream.

ARROWROOT JELLY

Is made in the same way, only using water instead .
of milk.

SAGO JELLY.

Made the same as tapioca.

COLD CUSTARD.

Warm a quart of milk just milk-warm ; sweeten,
and flavor it, to your taste. Turn into a dish to send
to table. Stir into it two table-spoonfuls of rennet
wine ; let stand about one hour. It is very nice to
eat with sugar and cream.

RENNET WINE.

Get at the market a dried rennet ; cut it in pieces
about two inches ; put it into a bottle, and fill the
bottle with Maderia wine. This will keep two years.

MAKING PICKLES.

CUCUMBERS.

Get very small cucumbers ; wipe them clean, and
lay them into stone jars. Allow one quart of coarse
salt to a pail of water ; boil the salt and water till

MAKING PICKLES. 275

the salt is dissolved ; turn it boiling hot on the cu-
cumbers ; cover them* up tight, and let them stand
twenty-four hours. Turn them into a basket to
drain. Boil as much of the best cider vinegar as
will cover the cucumbers ; wash out the jars, and
put the cucumbers into them. Turn the vinegar on
boiling hot ; cover them with cabbage leaves, and
cover the jars tight. In forty-eight hours they will
be fit for use.

Pickles of any kind are good made in the same
way.

MANGOES.

Gut out a small strip at the side, and take out the
seeds ; fill them with very small onions, horse-radish,
mustard-seed, cloves, and pepper-corns. Replace
the piece taken out, and tie them up tight. Prepare
them the same as cucumbers, only they should
remain in the salt and water forty-eight hours in-
stead of twenty-four.

PICKLED CABBAGE.

Take a red cabbage, cut it into thin slices, sprinkle
it over with a little salt, and cover it with a good
sharp vinegar. Let it stand two or three days.

SWEET PICKLES.

Two pounds of fruit ; one quart of vinegar ; one
pound of sugar. Put the sugar and vinegar on to
get hot ; skim it well. When it has boiled fifteen

276 MAKING PICKLES.

minutes put in the fruit, and let it boil till about
half cooked ; then put them in jars, and dork them
tight. For peaches a little cinnamon and mace may
be boiled in the vinegar. Ifor plums, or dark fruit,
allspice or cloves.

PICKLED PEACHES.

Rub the fuzz off the peaches with a coarse towel )
stick them full of cloves. Make a syrup, allowing
half a pound of sugar to a pound 6f fruit ; let the
peaches boil in it till they are tender ; then put
them in jars. Add half a pint of good vinegar to a
quart of syrup, and let it cover the peaches.

SPICED CURRANTS.

Seven pounds of currants ; four pounds of brown
sugar ; six teaspoonfuls of cinnamon ; six teaspoon-
fuls of cloves ; one pint of vinegar. Dissolve the
vinegar and sugar ; then put the currants and spices
in, and let them boil up once or twice, till the cur-
rants look a little curly. Put them in glass bottles ;
stop very tight.

SPANISH PICKLE.

Take one peck of small green tomatoes (the
smaller the better) ; slice them rather thin ; lay
them into a stone jar, in a layer about one inch
thick ; sprinkle in a little salt, then a layer of to-
matoes, then salt, and so on. Let them stand over
night ; turn off the water, and put the tomatoes into

MAKING PICKLES; 277

a preserving-kettle; cover therm with good cider
vinegar ; let this boil up once. Slice four ounces
of horse-radish ; two ounces each of black and white
mustard-seed and celery-seed ; one ounce of black
pepper ; a teaspoonful of red pepper ; three quarters
of a peck of very small onions, sliced. Mix all to-
gether while your pickle is hot ; put it into a stone
jar ; cover tight, and keep it in a cool place.

PICKLED WALffUTS-.

Pick the walnuts When green and soft; prick
them well with a fork. Boil four pounds of salt to
a gallon of water ; strain it clear ; put the walnuts
into a firkin or stone jar ; turn the brine on them
boiling hot ; let them stand two or three days in the
sun if you can ; then drain them into a basket.
Put the nuts back into the jar. Boil as much cider
vinegar as will cover the pickles; to every gallon,
add half an ounce of whole cloves, three oftnees of
horse-radish, half an ounce of mustard-seed tied up
in a little bit of muslin ; when all is boiling, turn
it on to the nuts. Cover them tight. In two weeks

they will be ready for use.

- MAttTlNOES.

Wipe them clean, and put them into a firkin.
Put one quart of coarse strong salt to a pail of
water ; boil and skim it, until the salt is all melted ;
put this on to the martinoes, and let it stand two
days and nights ; then drain them off; wash out the

278 MAKING PICKLES.

firkin, and put the martinoes into it. Put to boil
enough vinegar to cover them, and with it a small
bag of cloves arid allspice ; turn the vinegar over the
pickles boiling hot, and cover them closely. In two
weeks they will be fit to eat, but better in two
months.

MIXED PICKLES.

Break up a cauliflower, very tender string beans,
and some very small onions ; a red pepper cut in
small pieces; some little long greea pepper, and
some little yellow tomatoes ; scald them in salt and
water, and let them stand twenty-four hours. Drain
them from that, and put them into a jar or pan ;
turn boiling vinegar over them ; let them stand
until cool enough to put into glass bottles ; stop them
tight.

In making pickles, the articles must be fresh-
gathered, and use the best of cider vinegar, or you
cannot have good pickles.

PICKLED MACKEREL.

Take four dozen of small mackerel (what are
called tinkers) ; cut them open a little way to clean
them, and wash them in salt and water ; lay them
into a baking-pan. Sprinkle a plenty of fine salt,
pepper, cloves, and allspice ; add vinegar enough to
bake them in. Bake them about fifteen minutes ;
lay them into a stone jar ; sprinkle a little salt
between each layer. Have on the fire vinegar
enough to cover the mackerel, with whole cloves and

HOME-MADS WINE. 279

allspice. When all the fish are baked and in the
jar, turn the vinegar over them ; cover them tight.
These are very nice to use as you would sardines for
lunch. 9

POTTED MACKEREL.

Place a layer of small fish in a stone jar ; then
sprinkle salt, whole peppers, cloves, and allspice ;
then a layer of fish, and so on till the jar is nearly
full. Then cover with vinegar, and put a paper over
the top of the jar, and a paste made of rye meal.
Bake it slowly four hours. Take off the crust ; do
not allow any of it to fall into the fish ; keep covered
close. These will keep six months.

HOME-MADE WINE.

PINE-APPLE CHAMPAGNE.

Cut the rind off six good ripe pine-apples ; lay it
into ajar with one gallon of cold water ; let it stand
to ferment ; strain it ; sweeten it with loaf sugar to
the taste. Bottle it, tie down the corks, and lay the
bottles on the side.

RASPBERRY VINEGAR.

Put two quarts of raspberries into one quart of
the best of wine vinegar ; let it stand in a cool place
twenty-four hours ; strain it through a cloth to get

280 fiOKE-MAM Wffi&

all the juice ; put it into a prfcserving-kcttle, and
when it almost boils skim it well, and add two
pounds of loaf sugar ; dissolve it and skim it, then
strain it. Bottle, and cork it tight ; it will keep a
year. A spoonful of this in a glass of water is very
cooling in summer.

CURRANT WINS.

Mash and squeeze the cuirants through a coarse
strong cloth. To a gallon of juice> add one quart
of water, two pounds of good loaf sugar ; stir this,
and set it away in a large stone pot ; let it stand two
weeks. There will be a thick scum ; take this all
off, and add one pint of good rum or brandy ; put it
in a demijohn ; stop it tight.

CHERRY BOUNCE.

For ten gallons, have a ten gallon keg half full of
the very best new rum ; fill it full of black rum
cherries fresh picked from the trees ; stop it tight.
Let it stand until the next spring ; then drain off all
the juice ; turn out the cherries ; put in two gallons
of water, and let them soak until the next day. Put
to the juice two pounds of loaf sugar to a gallon ;
put it back into the keg. Wash out the cherries
from the water, and strain it into the keg ; stop it
tight ; let it stand until fall, and then bottle it.

Uie brandy instead of rum if you prefer; but I
think good rum is better than common brandy.

H0MB-*ADE WINE. 281

BLACKtfEflRt C0&DIAL.

Place the berries in a kettle over the' fire, with a
very small quantity of Water in the bottom of the
kettle ; let them boil soft. Thefl strain them through
a bag until the juice is all separated from the seed.
Put the juice on the fire again, andf sweeten to the
taste with white sugar ; throw in a little bag of stick
cinnamon. Let it boil twenty minutes or half an
hour ; take it off, and stir in the brandy or whiskey,
making it as strong as desired. Bottle, and seal it
with wax.

If it is desired to make jam as well as cordial,
merely dip or pour off the juice, not quite all, from
the stewed berries. Then add a little water and
sugar (brown if you please), and. stew them down
for jam.

GINGER CORDIAL.

Pour pounds of red or white currants ; half pound
of bruised ginger ; two ounces of bitter almonds ;
the juice of three lemons, and the rind of one lemon.
Put the above into a gallon of whiskey ; let it stand
ten days ; then strain it twice, and add five pounds
of white sugar. Bottle it for use.

GINGER BEER.

Two ounces of ginger ; one pint of molasses ; half
a pint of good yeast ; one gallon of warm water.
Put this into a stone jug ; shake it up well ; set it to
rise for twelve hours ; then stop it tight, or bottle it.

24*

282 MISCELLANEOUS.

DANDELION BEER.

To a peck of dandelions, one pail of water ; put it
into a pot to boil about two hours ; strain it into a
jug or keg ; add one quart of molasses, and one
pint of good yeast ; set it to rise twelve hours. Bot-
tle it, and tie down the cork.

MISCELLANEOUS.

LARDING.

Larding is to cut salt pork in fine strips (you
can find larding-needles at any kitchen furnishing
store). You can see by that how thick the strips
are to be, as they are to be put into the needle, and
drawn through the meat about an inch apart, and
one inch long.

CRUMBS FOR SMALL BIRDS.

Lay some fine crumbs into a baking-pan ; set them
In the oven ; stir them often until a light brown.
Take the pan from the oven ; add a little butter,
stirring all the time until the crumbs hp,ve absorbed
the butter, and look dry. Sprinkle these over any
kind of small birds, and round them. They garnish
the dish sufficiently.

MISCELLANEOUS. 283

A NICE BROWNING.

Put a pound of sugar into a saucepan ; let it
melt, as if to make candy, and brown ; then add a
pint of water ; stir it for about ten minutes. Turn
this into a bottle, and stop it tight, and use it instead
of soy to brown soups or gravies.

CHESTNUT SAUCE.

Take half a pound of chestnuts ; break off the
shells ; turn on to the nuts a quart of boiling water ;
let it stand ten minutes ; take off the brown skins.
Put the nuts into a saucepan with a pint of white
stock ; let them boil an hour and a half, or until soft
enough to mash through a sieve ; then add a little
lemon, cayenne, and half a pint of cream ; let it
simmer, but not boil, stirring all the time until
served.

CHESTNUT DRESSING FOR TURKEY.

Boil the chestnuts, peel them, mash them fine,
and season them the same as dressing made of bread
crumbs. The French chestnuts are less trouble
because larger, but no better than any other.

EGO SAUCE FOR FISH.

Boil four eggs hard ; drop them into cold water ;
when cold take off the shell ; take out the yolks ;
chop the whites ; rub the yolks through a wire sievo
or tin cullender. Put all the eggs into the sauce
dish ; add one pint of drawn butter, a little pepper,
salt, and lemon juice.

284 MISCELLANEOUS.

TO MAKE CHOCOLATE.

Two small squares of chocolate ; cut it up fine ,
put into the chocolate pot ; turn on to it two cups
of boiling water ; stir it up ; set it to boil ; theu add
two cups of milk ; let it boil up once. Sugar to the
taste.

NEW YEAR'S EGG NOGG.

Beat the yolks of five eggs and five table-spoonfuls
of sugar together ; grate into this one nutmeg ; add
half a pint of brandy, stirring constantly. Beat the
whites of the eggs to a strong froth, and mix them
nicely with the above ; then stir in one quart of good
milk ; grate a little nutmeg over the top.

OMELETTE FOR ONE PERSON.

Beat three eggs very well, a very iittle salt, a lit-
tle pepper. Put a bit of butter, not more than a
tcaspoonful, into the omelette pan ; stir it round
quickly; as soon as hot turn in the egg; keep the
pan moving slightly. As soon as the egg is set,
turn it half over, slip it on to a dish, and send it to
the table hot. If it stands it is spoiled.

USEFUL HINTS. 285

USEFUL HINTS.

k cook should always, when setting away what is
hd>Z from dinner, be careful to put each meat by
itself on a clean dish, and put the gravy with it, in
order that she may be able to make a nice dish of
what cold meats she has ; for it is very great economy
to make a relishing dish of what she has left, without
as much expense as a plain dish would cost. Some
cooks think they must have all kinds of sauces to
season a made dish ; but every dish is better to taste
well of whatever it is made of, without the disguise
of spices and sauces. I like a bright seasoning of
onions and vegetables, a little spice, and some sauce,
but not too much. We have so many vegetables,
such as celery, parsley, mushrooms, besides so many
dried sweet herbs, that we cannot be at a loss for
good flavoring. But all these things must be used
with good judgment. Some cooks use a great quan-
tity of butfrr, but their cooking is not so good as if
they used it more prudently ; too much butter spoils
everything. You should try out the fat of poultry,
and keep eacfc kind by itself to baste with.

Pieces of staie bread should be kept clean and dry.
Every two or three days put all the small pieces you
have on a tin sheet, and set it in the oven with the
door open to dry. When very dry, pound them fine,
and sift them through a coarse sieve or fine cul-

286

USEFUL HINTS.

lender. The fine crumbs are good to use in frying ;
the coarse ones are good for puddings. The soft part
of pieces of bread should be used for dressing for
meats, which would save cutting a whole loaf for
that purpose. If care is taken of the pieces of bread
in a family, a great saving may be made, for bread
is a large item in family expenses. Soft crackers
pounded make the best crumbs to use in frying, also
in scalloping oysters.

The dripping of beef and pork, clarified, is very
nice to fry in, instead of lard or butter. To clarify
it, put the drippings into an iron pot ; to a quart of
fat allow half a pint of cold water ; let it boil until
the water is boiled out, which may be known by its
not bubbling. When the water has evaporated,
strain it into an earthen pot, and keep it in a cool
place for use.

The fat from soup stock, and all other fat that
with proper care accumulates in a kitchen, may be
used for making soft soap with but very little trouble,
and a great saving may be made thereby, as it is
much better than the soap that you get in exchange
for your house grease.

ON ROASTING MEAT.

When roasting meat, have a clear good fire ; set »
the tin-kitchen back from the fire; turn the spit

USEFUL HINTS. 287

often until the meat gets hot ; then baste with the
drippings from it, or the fat of the same kind of meat
that lias been clarified, for if you are not particular
in this you cannot preserve the true flavor of the
meat.

Veal may be basted with a little butter for the last
basting before dishing, as for poultry ; but beef and
mutton with its own dripping from the tin-kitchen.
Dredge on a little salt and a little flour, and baste
well about twenty minutes before dishing, and tho
meat will have a rich brown frothy appearance.

FOB RESTORING MEAT.

If a little spoiled, lay into a pan ; turn over it
some good vinegar, rubbing it all over. Let it lay
one hour ; then wash it out of this ; lay into cold
water for one hour ; wipe it dry ; cook it. It will
\>e perfectly sweet.

TO SAVE COOKING PAT.

Beef, pork, and veal drippings, that is, what you
turn out of tin-kitchen or meat pan (leaving the last
drippings to make the gravy for your meats, as I
have before directed), that is fat. This you keep
all together in a jar. Once a week put it into a
saucepan ; add half a pint of cold water. Let it
boil about twenty minutes, and then strain it into a
jar. This is very good to use as you would butter,
or to fry in cooking.

288 USEFUL HINTS.

TO SAVE SOAP GREASE.

Keep a small earthen pot near the sink when you
wash dishes ; scrape every little bit of fat into it
Every day scrape this into a large pot until you get
it full ; put this into a pot with a pint of cold water,
and let it boil. Keep the pot covered tight, that
you may not get the scent of it through the house.
Keep an old cullender over the top of a firkin where
the grease is nielted; turn it into the cullender.
When the grease is strained out, put the rough
grease into another firkin. This clean grease is
what you may make soft soap with. The rough
grease sells for -six cents per pound, if you do not
wish tp make soap ; the clean grease may be sold
for nine cents per pound. You perceive by this lit-
tle care and trouble, your soap grease is worth half
as much again as if it was all put into the firkin
together.

TO MAKE SOFT SOAP.

Take seventeen pounds of potash, to twenty of
grease; lay the potash at the bottom of the barrel.
Boil the grease, and pour it on ; put in two pailfuls
of scalding water, and stir it all together. Fill up
the barrel the next morning with cold water ; stir it
up from time to time, and in three days it will l#
fit for use.

ANOTHER SOFT SOAP.

This answers for common purposes, but not so
good for clothes as the former : —

CLEANING. 289

Take three pots of concentrated lve (it comes in
little tin pots) ; take off the tops, ana put them in a
kettle that will hold three pailfuls ; add eight pounds
of good grease, and two pailfuls of water ; let it boil
until all the lye melts out of the cans. Put this into
the soap barrel, and fill it up with hot water. This
is much cheaper than potash soap.

CLEANING.

TO CLEAN MARBLE.

tOW\A

Take a little soft soap and pumice-stone on a
flannel ; rub it all over, then wash <tt off, wipe dry,
and rub it with a clean cloth.- But if it is spotted,
send it to be repolished.

TO CLEAN FURNITURE.

For polished furniture : an equal quantity of
spirits of turpentine, sweet oil, and beeswax, melted
together. Wipe all the dust off; then rub some of
this mixture on to a good, stout piece of woollen
cloth ; rub the article well, and then polish it with
some old soft silk. For varnished furniture : wipe
the spots with a soft wet cloth ; wipe them dry.
Then with a piece of cotton flannel dipped in a little
sweet oil, wipe the article ; rub it clean with old
silk.

290 CLEANING.

CLEANING WINDOWS.

Wash them first with warm water and a sponge ;
then dry them with old linen, and rub them clear.
Polish them with old newspaper.

When cutting up old linen sheets, I take the best
pieces, about the size of a towel, turn down the edge,
and run it with a long stitch. It does not take long
to do this, and it makes nice window cloths because
not linty.

CLEANING PAINT.

With warm water, a little soda, soap, and very fina
pumice-stone and a flannel cloth, rub the paint all
over ; then rinse off the soap well, and wipe it dry.
Always in cleaning paint rub up and down^ not
crosswise or round and round.

CLEANING SILVER PLATE.

Take some good fine whiting wet with water (or
if much tarnished, use alcohol) ; rub the article all
over with a soft cloth dipped in the whiting (use a
soft brush for the chased work) ; let it dry. Then
have some hot water with silver soap, or good soda
soap ; with a soft cloth wash off the whiting, and
with a clean brush wash the whiting out of the
chased work, and wipe quite dry with a clean old
soft cloth while hot out of the water. Nothing will
make silver look as well, and keep clean as long.

In cutting up old table cloths, I hem the best
pieces for wiping silver. The oldest are better for
cleaning it than a sponge.

CLEANING. 2&1

FOB CLEANING TIN.

Take fine house sand and soft soap ; a good piece
of cotton flannel ; have a tub with some hot soap-
suds and a clean cloth ; take the tins on a table ;
rub hard with the soap and sand until you remove
all the dingy appearance. Then put into the tub ;
wash it clean from the soap and sand. Put them in
the sun to dry, and when dry, polish with a clean
cloth and a little dry whiting.

CLEANING BRASS.

Nothing so good as fine rotten-stone and sweet
oil. Bub hard to take off all the spots ; then 'rub
off all the oil with a clean piece of flannel and dry
rotten-stone ; polish.

TO CLEAN CARPETS.

Have them well shaken, and when nailed down,
sweep them clean. Take half a pail of warm water,
half a cup of ammonia ; stir it up ; and then with a
clean flannel cloth wrung out, wipe the carpet all
over. Leave the window open to dry a few hours.

ANOTHER RECEIPT.

Take a bullock's gall in half a pail of warm water ;
wring out a flannel cloth, and wipe the carpet all
over. If you wish to take out grease spots after the
carpet is shaken before nailing down, place the spot-
across a tub, or large bowl ; have the water very hot

292 CLEANING.

with gall in it ; turn it on to the spot very slow ; let
it run through until the grease is out, and then rub
it dry with a cloth.

CLEANING STRAW CABPETS.

Sprinkle a little Indian meal over the carpet;
with a flannel cloth and warm water wash the carpet
clean, and wipe it dry. Do not use much water,
nor wash straw carpets often, for it softens the straw.
They do not wear as well as when wiped over with
a damp cloth.

CLEANING SILK.

One cup of alcohol ; one cup of soft soap ; one cup
of water ; half a cup of molasses ; mix this well
together. With a flannel cloth or nice sponge wipe
the silk over on both sides ; then with a hot iron
press it very smooth on the side you intend to make
the wrong side. I have only tried this on black
silk ; it gives it a good color and stiffness.

THE BEST SEASONS FOR THE DIFFERENT
KINDS OF MEAT AND FISH.

MEAT.

The best season for Beef — from January to May.

March is the best month for packing beef.
Tripe — all the Winter months.
Pork — to roast, Winter.

Pigs — to roast, from first of May to middle of June,
Veal — from first of May to last of June.
Lamb — from first of June to first of September.
Mutton — February to May.
Wild Birds — from first of October to December,

except Brant; in May, Brant are the best.
Turkeys — December and January.
Chickens — September and October.
Geese — October and November.
Green Geese, Ducks, and young Chickens — May

and June. ,

FISH.

Fresh Cod Tongues — Winter.

Cod and Haddock — first of October to first of May.

Halibut — from February to July.

25 * (293)

294 BILLS OP FABE.

Black Fish — July to November.
Pickerel and Smelts — all Winter months.
Mackerel — May to October.
Salmon — April to August.
Salmon Trout — in Spring months.
Lobster — April to August.

A FEW BILLS OF FARE,

Merely for a guide. Every housekeeper must
exercise her own judgment as to the quantity
required; for the comfort of a good table and econ
omy are worth the attention of a wife.

DINNERS FOR A SMALL FAMILY IN SUMMER.

Oyster Soup.
Roast Breast of Veal. Any kind of Summer Veg

e tables.
Custard Pudding.

Veal Soup.

Roast Beef. Peas. Beans. Potatoes. Baked

Tomatoes. Dressed Lettuce. Cranberry Sauce.

Boiled Batter Pudding.

BILLS OF FARE. 293

Pilaffe.

Veal Olives. Summer Vegetables*

Bunn Pudding.

Pried God's Tongues. Drawn Butter. Potatoes.

Wild Ducks. Currant Jelly.

Arrowroot Pudding.

•Boast Lamb. Mint Sauce. Peas, Beans, Ac.

Lobster Salad.
Apple Fritters. Wine and Sugar.

Boiled Halibut. Potatoes.

Mutton Chops. Dressed Lettuce.

Cold Custard.

Boiled Tongue. Spinage. Dropped Eggs*
Boast Spring Chickens. Mashed Potatoes. Celery

Velvet Cream.

White Soup. Cold Tongue.
Sweetbreads. Potatoes. Dressed Lettuce, Ac

Apple Pie.

BfLI-S OF FARE.

Boiled Salmon. Lemon Sauce. Potatoes, -fee.

Boast Lamb. Mint Sance. Dressed Lettuce.

Chancellor's Pudding.

10.

Roast, Teal. Stewed Tomatoes, 4c.

Lobster Salad.

Blanc Mange.

11.

Roast Green Goose. Apple Sance. Peas, 4c.

Veal Croquets. Dressed Tomatoes.

Apple Pie.

Boiled Cod's Head and Shoulders. Lobster Sauce.

Blanquette of Veal. Tomatoes, 4c.

Frozen Pudding.

13.
Salt Fish, 4c.
Peal Cutlets. Stewed Tomatoes, Browned Pota-
toes. Peas, 4c.
Pancake with Fruit.

14.

Roast Beef and Vegetables.

Lobster Salad.

Omelet Souffle.

RILLS OF FARE. 297

15.

Beef Soup.

Eoast Fillet of Yeal. Dressed Tomatoes.

Sunderland Pudding.

16.

Boast Ducks. Currant Jelly. Mashed Potatoes*
Veal Croquets. Peas, &c. Dressed Lettuce.

Soft Custards.

17.

Boiled Leg of Lamb. Green Peas, Ac.

Baked Calf's Liver. Macaroni.

Washington Pie.

18.

Boiled Salmon Trout. Lemon Sauce.
Fore-quarter of Lamb, roasted. Mint Sauce. Peas.

Potatoes.
Soft Custards.

19.

Boiled Smoked Tongue. Spinage and Dropped Egg&
Roast Chickens. Vegetables. Dressed Lettuce

Bice Meringue.

20.

Cold Tongue.

Sweetbreads.

Peas. Squash. Potatoes.

Velvet Cream.

298 BILLS OP FABR

21.

Boiled Chickens. Parsley, and Butter.
Teas. String Beans. Summer Squash. Young

Beets.

Lobster Salad.

Sunderland Pudding.

22.

Chicken Broth.

Boast Breast of YeaL

Peas. Fried Egg-Plant. Potatoes.

Dressed Lettuce, with some of the Cold Chicken.

Whortleberry Pudding. Sweet Sauce.

2a.

Boiled Salmon. Egg Sauce. Peas. Potatoes.

Veal Pates.

Dressed Lettuce.

Rhubarb Tarts.

Tautog, baked or stewed in claret.

Veal CutletB, prepared as Sweetbreads. Peas.

String Beans. Squash. Potatoes. Oorn.

Blanc Mange.

25.

Boiled Leg of Lamb. Parsley and Butter.

Turnip. Peas. Potatoes. Corn.

Lobster Salad.

Trifle.

BILLS 01T FABB. 299

26.

Julienne Soup.
Gre^n Goose. Currant Jelly. Peas. String Beans.

Potatoes.
Dressed Lettuce.
Gooseberry Pie.

DINNERS FOB A SMALL FAMILY IN WINTER.

Pried Smelts. Potatoes.

Chicken Pie. Rice Croquets.

Farina Pudding.

Boast Goose. Apple Sauce. Squash. Potatoes

Apple Dumpling.

Veal Olives. Browned Potatoes. Fried Oystorb,

Apple and Sago Pudding.

Stewed Fowl, with Celery Sauce. Mashed Tmnin"

Boiled Macaroni and Potatoes.

Mince and Apple Pies.

800 BILLS OF FARE.

A small Saddle of Venison, roasted. Currant Jelly
Macaroni. Potatoes browned. Chicken Salad.

Arrowroot Pudding.

Roast Ducks. Cranberry Sauce. Sweet Potatoes.

Marlborough Pudding.

Cold Oysters.
Five pounds of Roast Beef. Potatoes. Squash.

Dressed Lettuce.
Squash Pie.

Roast Partridges and Bread Sauce. Mashed Pot*

toes.

Minced Beef and Potatoes.

Sunderland Pudding.

Tomato Soup.
Roast Chickens. Potato. Squash. Celery.

Tapioca Pudding.

10.

Mutton Chops, cut from the saddle. Baked Potatoe

Chicken Salad.
Boiled Batter Pudding.

BILLS OF FARE. SOI

11.

Baked Pickerel. Potatoes.
Veal Cutlets, dressed as Sweetbreads. Apple Sauce,

Fried Bread Pudding.

12.

Boast Turkey. Apple Sauce. Potatoes.

Escaloped Oysters. Celery.

A dish of Velvet Cream.

13.

Boiled Corned Beef. Cabbage. Beets. Carrots.

Parsnips.

Turkey Pates. Potatoes.

A Bread and Butter Pudding.

Curried Chicken and Rice.
Minced Corned Beef and Potatoes. Stewed Toma.

toes.
Marlborough Pudding.

15.

Curry Soup.
Roast Mutton. Currant Jelly. Potatoes, Ac.

Sago Pudding.

16.

Chowder.
Blanquette of Veal. Potatoes. Stewed Tomatoes.

<wj Eve's Pudding.

802 BILLS OF FAJtE.

17.

Cold Corned Beef. Dressed Beets.
Boast Partridges. Bread Sauce. Mashed Potatoes.

Apple Pie.

DINNERS FOB A FAMILY OF TEN OB TWELVE IN

WINTEB.

Tomato Soup.
A Turkey of about five pounds, boiled with either

Oyster or Celery Sauce.
Beef, six pounds, second cut of the surloin, roasted.

Boiled Cauliflower, Turnip, and mashed Potato.

A dish of Macaroni. Apple Sauce. Head of Celery,

Apple Pie. Mince Pie. Dried Fruit.

Soup, made from the water the Turkey was boiled
in, and the bones of Turkey and Beef.

Beef Pie. Potatoes. Onions.

Boast Goose. Squash. Apple Sauce.

Sunderland Pudding, and Sweet Sauce.

Boiled Smoked Tongue. Squash. Potatoes.

Boast Chickens. Cranberry Sauce.

Dressed Lettuce or Celery.

Baked Arrowroot Pudding.

SOAM OF TAl&fc.

303

Pea Scrap.

Cold Tongue.

Roast Turkey, eight pounds. Escaloped Oysters*

Baked Sweet Potatoes.

Squash. Macaroni. Celery.

Boiled Batter Pudding.

Boiled Cod. Lobster Sauce. Potatoes.

Roast Sparerib of Pork. Squash, Apple Sauce.

Macaroni.
Boiled Apple Pudding.

Salt Fish. Pork Gravy and Drawn Butter. Beets.

Carrots. Onions. Potatoes.

Roast Leg of Mutton. Currant Jelly. Dressed

Lettuce.
Plain Boiled Rice Pudding.

Roist Beef, ten pounds. Potatoes. Squash. Cran-
berry Sauce. Dressed Celery.
Baked Beans and Pork.
Baked Indian Pudding.

Soup of the Beef Bones.
Boiled Leg of Mutton. Cauliflower. Carrots.

Parsnips.

Roast Chicken. Mashed Potatoes. Squash. Celery.

Squash Pies. Cranberry Tarts.

804 BILLS OF FARE.

Rice Broth.
Boast Turkey. Squash. Potatoes. Baked Macaroni.

Escaloped Oysters.
Cottage Pudding.

10.

White Soup.
Boiled Chickens. Parsley and Butter. Cauliflower.

Turnips.
Boast Leg of Venison. Currant Jelly. Macaroni.

Potatoes.
Cocoanut or Chancellor's Pudding.

11.

Baked Cod. Potatoes.
Veal Cutlets dressed with bread-crums. Sweet

Potatoes.
Squash. Apple Sauce. Horseradish.

Chicken Salad.
Baked Bread and Butter Pudding.

12.

Boiled Halibut, with Egg Sauce. Potatoes.
Roast Goose. Apple Sauce. Squash. Fried

Tomatoes.
New Bedford Pudding.

13.

Calf's Head Soup.

Boiled Tongue. Cauliflower. Baked Macaroni.

Roast Turkey. Squash. Potatoes. Tomatoes.

Baked Apple Pudding.

- BILLS OP FAKE. 305

14.

calf's head dinner.

Boiled CalPs Head. Tongue, with Brain Sauce.

Liver, baked with Macaroni Dressing.
Mashed Trrnips. Parsnips. Potatoes. Horse-
radish. Apple Sauce.
Eve's Pudding.

15.
Turkey, six pounds, stewed with Celery Sauce.

Potatoes. Mashed Turnip.
Roast Leg of Mutton. Currant Jelly. Squash*

Boiled Macaroni.
Boiled Mould Pudding.

16.

Soup made from the remains of No. 15.
Boiled Corned Beef. Beets. Cauliflower or Cal>

bage. Carrots.
Roast Ducks or Partridges. Potatoes.

Apple Sauce.
Pies of any kind.

PINNERS FOR A FAMILY OF TEN OB TWELVE PERSONS

IN SUMMER.

Baked Shad.

Green Goose. Vegetables.

Veal Cutlets.

Rhubarb Pies.
26*

8C6 BILLS OF FARE.

Julienne Soup.

Boiled Smoked Tongue. Spinage.

Roast Loin of Veal. Peas. Squash. Tomatoes.

Corn. Browned Potatoes.

Dressed Lettuce.

Fried Fritters.

Oyster Soup.

Roast Beef. Tomatoes. Corn. Peas. Beans.

Sweetbreads. Potatoes. Squash.

Lobster Salad.

Tipcy Cake.

Tomato Soup.

Roast Mutton. Currant Jelly.

Vegetables. Fried Oysters.

Boiled Batter Pudding.

Boiled Salmon. Lemon Sauce.

Roast Lamb. Mint Sauce. Vegetables

Custard Puddings.

Cold Oysters.

Bouilli Tongue.

Roast Fillet of Veal, stuffed. Vegetables.

Frozen Pudding.

BILLS OF FAKE.

Green Pea Soup.

Boiled Lamb. Vegetables.

Roast Chickens.

Sunderland Puddings.

307

DINNER FOR SUMMER COMPANY.

Julienne Soup.

Boiled Salmon. Lemon Sauce.

RoastLamb. Mint Sauce. Fried Egg Plant. Peag

A mould of Macaroni. Veal Croquets. Spring

Chickens, roasted.

Sweet Bread. Vol-au-Vent.

Lobster Salad.

Frozen Pudding. Italian Cream. Fruit.

BILL OF FARE FOR A LARGE DINNER.

Head of Table. — Mock Turtle Soup. Cusk
k la Creme. Turkey, stewed with Celery Sauce.
Roast Beef. Roast Capons. Partridges, and small
bird8 of any kind.

Foot of Table. — White Soup. Boiled Salmon.
Green Peas. Tongue. Rice Croquets. Roast
Venison. Currant Jelly. Mongrel Goose. Canvas
Back Pucks.

308 BILLS OP PARE.

Side Dishes. — Sweetbreads. Vol-au-Vent. Oys-
ter Pates. Lobster Salad. Croquets. Pried Oys-
ters.

Vegetables. — Mashed Potatoes. Green Peas.
Squash. Celery, dressed and plain. Pried Egg
Plant. Baked Macaroni. Browned Potatoes. Corn,
dressed with Cream.

Currant Jelly. Apple Sauce. Olives.

Puddings. — Plum Pudding, with rich Sauce ; a
tumbler of Brandy turned over it, and set fire to as
it enters the dining-room. Marlborough Pudding.
Cocoanut Pudding. Frozen Pudding.

Pastry. — Sweet Vol-au-Vent. Pies of any kind.
Ice Cream. Water Ice. Boman Punch. French
Custards. Calf's Foot Jelly. Nuts of the Season.
Dried Fruit ; if in summer, Fresh Fruit.

VEGETABLES USUALLY SERVED IN WINTER WITH
Boiled Meats. Roast Meats.

Cauliflower. Boiled Rice.

Carrots. Celery, plain and dressed.

Beets, plain boiled, or Cranberry Sauce.

dressed as a salad. Currant Jelly.

Parsnips, plain -boiled, or Macaroni, plain boiled, or

fried. baked.

Potatoes Parsnips, fried*

BILLS OF FAHE.

809

Boiled Meats.
Macar< ai, plain boiled.
Oyster Plant.
Turnij -s, mashed.
Apple 3auce.

Roast Meals.

Potatoes, dressed in dif-
ferent ways.
Sweet Potatoes.
Squash.

Rice Croquets.
Tomatoes, with either, boiled or roast.

IK SUMMER,

All kinds of summer vegetables with all kinds of
dishes.

BREAKFAST DISHES.

Fried.

Smelts.

Perch.

Cod.

Ham and Eggs.

Sausages.

Salt Pork and Potatoes.

Fish Balls.

Mush.

Broiled,

Beef-steak.

Mutton Chops.

Chickens.

Liver, Calf's or Beef.

Ham and dropped Eggs.

Codfish, as Scrod.

Halibut, nape, slice or

smoked.
Salmon, fresh or smoked.
Mackerel, fresh or salt.
Herrings.
Salt Codfish.

The under part of a cold ham grated fine is a
very nice relish with breakfast.

Spread a piece of bread with butter, strew over \
it a little grated ham, drop on to this a soft-boiled I
egg, add a little salt, pepper, and a small bit of I
butter. 1

310

BILLS OF FARE.

MISCELLANEOUS.

Mince Fish and Potatoes. Salt-Fish Eggs. Scrab-
bled Eggs. Dropped Eggs. Poached Eggs. Ome*
let. Kidneys. Minced Corned Beef and Potatoes,

PISHES

Cold Tongue.
Cold Ham.
Cold Roast Birds
Birds in Jelly.
Boned Turkey.
Chicken Salad.
Lobster Salad.
Cold Corned Beef.
Sandwiches.
Ice Cream.

FOR A COLD SUPPER.

Custards and Jellies.
Apple Float in custard

cups.
Whips.
Blanc mange.
Italian Cream.
Sweet Vol-au-Vent.
Water Ice.
Cake of all kinds.
Roman Punch.

HOT SUPPER.

Stewed Oysters.
Escaloped Oysters.
Roast Ham.

" Chickens.

" Ducks.

il Canvas Backs and

Olives.
Roast Partridges.
Boned Turkey and Jelly,

cold.

Roman

Birds of all kind.
Birds in Jelly, cold.
Lobster Salad.
Chicken Salad.
Pastry of all kinds.
Omelet Souffle.
Frozen Pudding.
All kinds of sweet dishes

as for a cold supper.
Ice Cream.
Punch.

children's table. Sll

If an early dinner is required for adults, what is
left from the parlor dinner, if enough, can always
be made good (if properly done) by warming ov6r ;
and almost all kinds of meat are nice, cut cold, if
when put away they are put on clean dishes, — not
all put together, and made unsightly and disagree-
able by the carelessness of the cook. .

CHILDREN'S TABLE.

Where there is a family of children, it is desirable-
they should have their meals at an equal division of
the time of the day ; therefore, if they breakfast at *
seven,. dine between twelve and one, and take tea
at six, it is much better for them than late dinners.
Children are much better if not allowed to eat at
all times in the day. If they require anything
between meals, let what they have be very simple,
such as an apple, cracker, or a piece of bread and
butter ; then they have an appetite for their dinner.
Their digestive organs should not be kept always
at work. If children are allowed to eat at all hours
in the day, their stomach soon gets out of order, as
a natural consequence. Their food should be good,
plain, tender meats well cooked. Cooks are rather
apt to be careless with this eaily dinner, if not made
lo understand that it is of the utmost importance that
children should be very well taken care of. Inter-
est the cook for the children, and one great point is
gained for your comfort and theirs.

312 children's table.

children's breakfast.
Boiled hominy, fried mush, boiled mush, eggs, toaut.

DINNERS.

Roast beef, not too much done, with dish gravy ;
boiled potatoes ; a dish of boiled macaroni or rice ;
a tapioca pudding.

Fowl, boiled in about three quarts of water, a
cup of rice, a spoonful of salt, and, if not very
young children, an onion, two turnips, two carrots,
boiled in the soup. This is a very nice broth, and,
with the chickens served separately with drawn
butter and boiled potatoes, makes a very good
dinner. If the chickens are very old, boil them two
hours ; if not, an hour and a half. A good baked
bread pudding and cold sauce.

A quarter of roast Iamb ; good potatoes, mashed ;
green peas, well boiled ; a dish of wine curd.

A dish of fried or boiled fish is very nice. Al-
most all children like it. A good sago pudding.

A small leg of mutton boiled, or roasted, with
potatoes. Stewed tomatoes are very healthy, and
some children like them. A dish of blanc mange.

A broiled beefsteak, with potatoes, peas, and
beans. A baked rice pudding.

A veal pie is nice, if well made ; if the meat is
well cooked, and the crust is made of raised dough,
it will be very light. A corn-starch pudding.

If there is not & large family of children to pro

children's table. 313

vide for, meats that are left from the pailor dinner
can be served very nicely and to advantage.

Pieces of cold roast beef laid into a pie-dish with
a little of the gravy, a dozen tomatoes peeled and
cut up, then another layer of beef, some nice mashed
potatoes spread over the top about an inch thick,
brushed over with egg, set in the oven and browned,
make a nice, healthy dish.

A quart of white soup stock, with some tomatoes
stewed in, and strained to take out the seeds and
skins ; a cup of rice boiled in this until the soup is
absorbed ; then some pieces of any kind of tender
meat put in and covered with rice ; cover the sauce-
pan tight, and let it stand until the meat is hot. This
makes a very nice dinner for children.

Veal minced fine, and warmed with a little butter,
is nice, if well prepared, to eat with potatoes.

Fresh fish and potatoes, chopped fine and warmed
with a little butter, is nice.

Children are generally very fond of baked beans,
but they should be very well cooked to be good.

Any kind of tender meat warmed for a child's
dinner should not be fried, but heated in a manner
to keep it moist and tender. Meat or poultry, put
into a saucepan with a little salt, very little pepper,
a little butter, and a cup of water, and boiled up, is
very nice. Rice, macaroni, and vermicelli, are very
nice, boiled with the meat, for children.

814 RECEIPTS FOR A FARM-HOUSE.

RECEIPTS FOE A FARM-HOUSE

I give here a few receipts for a gentleman's farm-
house, or where there are many servants employed.

Monday. — A leg of pork boiled about four hours
greens of any kind, cabbage-sprouts or beet-tops,
and potatoes. A good dish of Indian mush and
molasses.

Tuesday. — Fried fish. A good cod or haddock,
cut in nice-shaped pieces, and rolled in Indian meal;
fry out some salt pork ; add some nice drippings ;
fry the fish a light brown. Potatoes, pickles, or
horseradish. For dessert, apple dumplings.

Wednesday. — Boiled calf's head. Soak a calf's
head in cold water one hour. Put it to boil, with
two pounds of rather lean salt pork, in six quarts of
water; let it boil three or four hours. Take a piece
of the lights and brains ; chop them all together ;
put into a saucepan with a quart of the liquor the
head was boiled in, a little flour, butter, pepper, and
salt; give it one boil; add half a cup of vinegar;
dish the head, liver, lights, tongue, and heart,
all together ; turn the gravy over them. Potatoes
and parsnips. For dessert, a minute pudding. Put
two quarts of milk to boil; when boiled, stir in
flour until it is as thick as batter pudding ; turn it
into a bowl that has been rinsed with cold milk, to
prevent the pudding from adhering to it ; let it
stand five minutes ; turn it into a dish. Served
with sweet sauce.

RECEIPTS FOR A FARM-HOUSE. 315

Thursday. — A loin of veal, roasted; potatoes,
turnips, and parsnips. For dessert, boiled apple
dumpling, potato crust, and sweet sauce.

Friday. — A good large codfish stuffed with
bread-crums, pork cut "fine, pepper, salt, and parsley ;
or, a plain boiled codfish, and a plenty of potatoes.
For dessert, baked bread pudding.

Saturday. — Boiled salt fish, with melted butter,
and pork cut in small bits and fried until the fat is
extracted ; boiled potatoes, beets, and onions. For
dessert, a dish of apples.

Monday. — An edge-bone of beef, cabbage, pars-
nips, carrots, and potatoes, all boiled together ; then
the vegetables are well seasoned with the meat ;
beets must be boiled separate. For dessert, boiled
rice and sirup.

Tuesday. — A shin-of-beef soup, cooked the same
day. It is very hearty with the fat on it. Break
up the shin ; put it to boil early in the morning ; at
ten o'clock, cut up a white cabbage, three or four
onions, four carrots, two turnips ; put them into the
soup, with pepper and salt ; at eleven o'clock, have
some very light bread dough ; roll it into little balls
and drop them in; let the soup boil till twelve
o'clock ; when the meat comes off the bones, put it
in a dish with the carrots and turnips round it, and
a dish of potatoes. This is a very nice dinner for
people that work hard. For dessert, a baked rice
pudding. Two gills of rice, two cups of molasses,
two table-spoonfuls of cinnamon, one spoonful of

316 RECEIPTS FOR A FARM-HOUSE.

salt, two quarts of milk, baked in a deep dish fom
or five hours.

Wednesday. — Beefsteak. A good round steak,
cut nearly an inch thick, broiled, well seasoned with
butter, pepper, and salt, some smothered onions, a
cold boiled cabbage, chopped and fried, and some
baked potatoes. ^For dessert, an Indian suet pud-
ding, boiled. One pint of meal scalded with a quart
of boiling water ; one pound of suet chopped ; one
table-spoonful of salt ; two cups of molasses ; boiled
in a cloth five or six hours. To eat with butter and
sirup.

Thursday. — Veal pot-pie. Break up in small
pieces a shoulder of veal ; put it to boil in two
quarts of water with two onions, salt pork cut in
small strips, salt and pepper, and a dozen potatoes
peeled ; then, in a quarter of an hour, put in some
nice light dough rolled about half an inch thick;
cover over the top of the pot; let it cook about
half an hour. This will be a dinner for six or eight
men. For dessert, a dish of apples.

Friday. — A good chowder. Fry out half a
pound of pork and two onions ; cut up a cod and
haddock ; peel and slice a dozen potatoes ; put into
the pot a layer of fish, some potato, hard crackers
that have been dipped in cold water, pepper, salt,
flour, onion, and poi k, then another layer of fish,
then potatoe, cracker, pepper, salt, flour, onion, and
pork, and so on until all is in ; then, just cover the
whole "with cold water; when it comes to a boil,

mpOSIPTS FOR 4 FABM-HOUS^

817

let it boil half an hour. For dessert, boiled rice and
sirup.

Saturday. — Baked beans and pork; baked In
dian pudding.

Sunday. — Roast beef and potatoes ; a nice white
cabbage cut very fine, roundwise, laid into ice-water
until it crisps ; send to the table to be eaten, with
mustard, oil, and vinegar. This is a nice salad with
roast beef.

A boiled bread pudding and sweet sauce. Soak
the bread in water, if you have not plenty of milk ;
when quite soft, press out all the water, break it up
fine with the hand, add a quart of milk, a pound of
suet chopped fine, a cup of molasses, four or five
eggs, some dried apples, or a pound of raisins j boil
four hours.

FOR BREAKFASTS.

Meats left from the parlor dinners make a nice
mince or hash, with sliced potatoes fried ; or cut
cold, with hot baked potatoes, make a nice breakfast
for work people. Cold bread is most economical.

TO MAKE SWEET SAUCE.

Two cups of sugar put to boil in half a pint of
water ; two spoonfuls of flour into a cup of water ;
mix it smoothly, and stir into the boiling sugar and
water; put in a piece of butter about the size of
an egg ; give it one boil, and add two spoonfuls of
good vinegar and a little cinnamon or nutmeg.

27 *

818 DIRECTIONS FOB A YOUNG HOUSEKEEPER.

DIRECTIONS FOR A YOUNG HOUSEKEEPER.

As much of the comfort of a household depends
upon the state of the kitchen department, I will
endeavor to aid the young housekeeper in making
her arrangements.

Presuming that a range is in the kitchen, with the
usual quantity of utensils fitted into it, it is quite
as necessary to have other articles to be used upon
it, such as copper saucepans, well lined, with covers,
from three to six different sizes ; a flat-bottomed
soup-pot ; an upright gridiron ; sheet-iron breadpans
instead of tin ; a griddle ; a tin kitchen ; Hector's
double boiler ; a tin coffee-pot for boiling coffee, or
a filter — either being equally good ; a tin canister
to keep roasted and ground coffee in ; a canister for
tea ; a covered tin box for bread ; one likewise for
cake, or a drawer in your store-closet, lined with
zinc or tin; a bread-knife; a board to cut bread
upon ; a covered jar for pieces of bread, and one
for fine crums; a knife-tray; a spoon-tray ; -*- the
yellow ware is much the strongest, or tin pans of
different sizes are economical; — a stout tin pan for
mixing bread; a large earthen bowl for beating
cake ; a stone jug for yeast ; a stone jar for soup
stock; a meat-saw; a cleaver; iron and wooden
spoons ; a wire sieve for sifting flour and meal ; a
small hair sieve ; a bread-board ; a meat-board ; a
lignum-vitaB mortar, and rolling-pin, &c.

Fit your kitchen table with brown table-cloths, or

DIRECTIONS FOB A YOUNG HOUSEKEEPER. S19

oil-cloth, and suitable dishes, to induce your cook
to have her table in good order for the . servants ;
half a dozen rollers, one dozen dish-towels, one
dozen towels for glasses, dish-cloths hemmed, coarse
cloths and holders for the range. Keep a small jar
near the sink, to be sure to save all the scraps of
grease, and once a week boil it up and strain it into
a firkin; and when you have obtained twenty
pounds, you can make a barrel of soft soap ; painted
covered pails and boxes, for all kinds of groceries,
, in the store-closet, so that when anything is brought
mte the house, it may be put into its proper place
at once (for if it is put into the closet, in a paper
bag, it seldom finds its way there) ; a large tin
spice-box, Or small wooden ones marked for the dif-
ferent spices ; a good painted cover for flour-barrel ;
a large ice-chest for the cellar, for meats, butter,
<fcc. ; a keg or half-barrel, half filled with good brine
for salt pork ; one also for salt beef; boxes or bas-
kets for vegetables, which one can easily move when
sweeping.

For the washroom, have a place for tubs, pails,
and baskets; bags or baskets for clothes-pins and
clothes-lines; clothes-horses, large and small; a
dumb-betty is the best machine in use for washing ;
an ironing blanket and sheet; a dress-board and
bosom-board, well covered.

When the girls have done washing, all the tubs
and pails should be washed clean and put in their
proper places, and the wash-room cleaned before the
clothes are brought in for folding.

320 DIRECTIONS FOB A YOUNG HOUSEKEEPER:

See that your store-closet and larder are filled
with all that is necessary, and then make it a rule
with your servants, that before any of the different
articles should be used up, they should report to
the mistress, as it is very inconvenient, when mak-
ing preparations for a dinner or other meal, to wait
until you can replenish whatever is wanted.

When you have everything arranged, you should
make it a rule with yourself and servants to keep
everything clean and in its place ; and therefore it
is best to have a fixed time to perform every duty.
You must begin systematically yourself, if you
expect it of others. The best time to arrange your
household for the day is directly after breakfast.
Consult with your cook ; provide what ie wanted
for dinner. If you have anything left of the day
before, that will help make it out, arrange it with
her then. Give your orders decidedly and dis-
tinctly ; — and now is the best time to say what you
will have for tea and breakfast, and if anything is to
be prepared over night for the next day's dinner, as
this gives the cook time to make all her arrange-
ments without haste, and leaves the mistress freo
from annoyance the remainder of the day. The
cook should have regular days, after washing and
ironing are over, fol* cleaning her closets, tins, and
larder, sweeping out her cellar, cleaning her entries
and cellar-stairs.

The chambermaid should have her days for wash
ing and ironing, sweeping,-cleaning windows, silver

DIRECTIONS FOB A YOUNG HOUSEKEEPER. 321

Ac. In this way your house will be kept in order ;
everything will be done well and in time.

The morning is the best time to work ; therefore
if your servants know just what they have to do,
and if they are faithful, they will set themselves
about their work earlier than if they were obliged
to wait for their orders each day ; and each servant
should know exactly what is expected of them, and
if left undone, the responsibility will rest with them
alone.

If a servant omits his or her duty, it is best to
speak of it at once, for perhaps they can give a sat-
isfactory excuse for not having done it; if not,
reprove them quietly and firmly. If this method
should be adopted when you first take a servant
into your employ, in nine cases out of ten you will
have a good servant in the end; but if you let
faults pass without reproof, after a time servants
become careless; you become impatient, change,
and often do not improve the matter.

Servants should be treated kindly, but with deci-
sion. Let them feel that you have confidence in
them, and that you are careful that every inmate of
your household is comfortable and well taken care
of, and that you expect them, in return, to mako
you comfortable by doing their duty promptly and
cheerfully. When this is understood, more interest
will be found among servants, and they will have
fuU credit for their faithfulness.

Bo careful not to suspect a servant's honesty
without a good reason for doing so ; for their cha*»

322 DIRECTIONS FOR A YOUNG HOUSEKEEPER.

actor may be all they have to depend on. But if
they are untruthful or dishonest, tell them so plainly
as it may be the means of saving them from de<
struction. Be sure that you are truthful with them.
Be ready to give them a just character when called
upon. It is a mistaken kindness to keep back a
servant's real faults, and a want of candor to the
person to whom you give their character. If they
leave, or you send them away for some particular
fancy of your own, do not prejudice any other person
against them, for every one does not require tbo
same services of a servant.

SHELDON & COMPANY'S

Standard and Miscellaneous Cooks,

^^^^^Mia»*^*MaafeMikM«Maa«ia^^>**

y^NY OF THESE BOOKS WILL BE SBKT BY MAIL,
POSTAGE PI\EPAID, TO ANY PAI\T OF THE

United States, on rbceipt of the
annexed pi^ice.

ia»**mat*MHmm*^***m+1HUi~A**m^

THE WORKS Of MARION HARLAND,

THE GREATEST AMERICAN NOVELIST.

Atone. By Mabion Habland. One vol., 12mo., cloth.
Price, $1.75.

The Midden tPath. By Mabion Habland. One
vol, 12mo., cloth. Price, $1.75.

Moss- Side. By Mabion Habland* One vol., 12mo.,
cloth. Price, $1.75.

Nemesis. By Mabion Habland, One voL, 12mo.,
cloth. Price, $1.75.

Mir aim. By Mabion Habland. One voL, 12mo.,
cloth. Price, $1.75.

Husks. By Mabion Habland. One voL, 12mo., cloth.
Price, $1.75.

JTusbands and JBbmes. By Mabion Habland. One
vol, 12mo., cloth. Price, $1.75.

Sunny Sank. By Mabion Habland. One vol., 12mo.,

cloth. Price, $1.75. .

"There is an originality in her thinking which strikes one
with peculiar force, and he finds himself unconsciously recur-
ring to what ham had such a powerful effect upon him."

Barton Evening Gazette*

SHELDON & COMPANY'S

Waiting for the Verdict . By Mrs. Bebeoca Harding
Davis, author of "Margaret Howth," "Life Among
the Iron Mills," &c, &c. One voL, octavo, illus«
trated, bound in cloth. Price, $2.00.

This is a story of unusual power and thrilling interest.

" It is not only the most elaborate work of its author, but
it is one of the most powerful works of fiction by any Ameri-
can writer." — New York limes.

Xhe Zife and Zetters of Sev. Geo. W. Se-
thiine, fD.fD. By Bev. Abraham B. Van Nest,
D.D. One vol., large 12mo., illustrated by an elegant
steel-plate Likeness of Dr. Bethune. Price, $2.00.

This is one of the most charming biographies ever written.
As a genial and jovial friend, as an enthusiastic sportsman,
as a thorough theologian, as one of the most eloquent and
gifted divines of his day, Dr. Bethune took a firm hold of the
hearts of all with whom he came in contact.

3)r. Sethune's Theology, or Expository Lectures
on the Heidelberg Catechism. By Geo. W. Bethune,
D.D. Two vols., crown octavo (Riverside edition),
on tinted paper. Price, cloth, $450; half oal£ or
morocco, extra, $8.50.

This was the great life work of the late Dr. Bethune, and
will remain a monument of his thorough scholarship, the
classical purity and beauty of his style, and above all, his
deep and abiding piety.

"When the Rev. Dr. Bethune, whose memory is yet green
and fragrant in the Church, was about to leave this country,
he committed his manuscripts to a few friends, giving them
discretionary power with regard to their publication. Among
them was the great work of his life ; in his opinion the work,
and that from which he hoped the most usefulness while he
lived, and after he was dead, if it should then be given to
the press. This work was his course of lectures on the
Catechism of the Church in which he was a burning tad
shining light— ifcw York Obwner.

[ {\ O^Jyv t \ \X. OL Cka^v/^ ftju-wa _ \. >La_aJ c

•.\>

v v^;...

_L&jj

*-JL»V& \|Y*A ^Vlta*

N 1

^ •

v ' . A

:■ a ,1

* 1. *

- V '.J

V. A * A

- <U

-. ', -.

OA/V -^AJ IV CrV,

iW/. ^^ v<xu ^ d

\)j r f\ Vv Crwa Km.

■ " h^ —

^ U-. V^A- 4 It i ^W- niM^

(v^ftWl U CX. ^XIaVu ^> 0JV1,

/-A.-

'. *«MT: ' •<

V i

Internet Archive Audio

Featured

Top

Images

Featured

Top

Software

Featured

Top

Texts

Featured

Top

Video

Featured

Top

Mobile Apps

Browser Extensions

Archive-It Subscription

Save Page Now

Full text of "Mrs. Putnam's receipt book, and young housekeeper's assistant"

See other formats